Wednesday, November 16, 2011

Creamy Tex-Mex Chicken: A Crock Pot Recipe

I’m into crock pot lately. It might have something to do with night shift. But we won’t talk about that.
This recipe is awesome for many reasons including that it’s super easy and delicious. We all like that combo, right?! Plus, in my book anything with cream cheese is a must try.

Creamy Tex-Mex Chicken: A Crock Pot Recipe

Drain one can of black beans and one can of whole kernel corn.
chicken crock pot (3)

Place frozen boneless chicken breasts in crock pot.

chicken crock pot (4)


















Add one jar of salsa -- Herdez is our favorite.

chicken crock pot (5)
Cook on high for 4 -5 hours or unil chicken is done. Place one 8 ounce bar of cream cheese on top of the chicken, corn, and beans. Let sit for 30 minutes.

I used bone-in chicken breasts when I made this, and I cooked the dish too long because the bones got all mixed in with the rest of the dish. Boneless is better for this one! I also doubled the corn and beans so that we would have plenty, and I used 12 oz cream cheese.

It's a yummy one, y'all!


2 comments:

Cow Pies & Mud Pies said...

Looks DELISH! Thanks for sharing. I LOVE my crock pot too, and I'm not on night shift! lol
It's so nice to have it DONE when I get home from work.

Anonymous said...

I found one like this on pinterest. I doubled things to. The recipe I found called for a pkg of ranch dressing and Rotel, too. Ours was thick, and we put it on rice in tortillas one night and over nachos another. Yum! -Orr