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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.
Place frozen boneless chicken breasts in crock pot.
Add one jar of salsa -- Herdez is our favorite.
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:
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.
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
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