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Crock pot meals are the best…easy with so many options.  I love the Salsa chicken recipe that daughter, Megan, shared with me a while ago.  This recipe sounded very similar but with the addition of cream cheese.  YUM!

I used almost 2 pounds of chicken strips vs. the 2 chicken breasts called for.  It was delicious but in the future I would use about 1 pound of chicken for this recipe. Great over rice, in a burrito, over a baked potato…or invent your own combination!

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CROCK POT CHICKEN CREAM CHEESE CHILE

2 chicken breasts, still frozen
1 can Rotel tomatoes
1 can corn kernels, do not drain
1 can black beans, drained and rinsed
1 pkg. Ranch dressing mix
1 T cumin
1 t chili powder
1 t onion powder
1 8-oz pkg. cream cheese

 Put the chicken in the crock pot.Top with the tomatoes, corn, the drained and rinsed beans, ranch dressing, cumin, onion and chile powders, stir to combine then top with the cream cheese. Cook on low for 6-8 hours, stirring one or twice to blend in the cheese. Shred the chicken into large pieces and serve over rice. Can also serve in tortillas or taco shells.
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