During my week of the Fast Food Strike, I found another awesome recipe on Pinterest. I have a feeling that the Crock Pot is going to be my only way to survive during this busy time of my life.
Thankfully, this recipe got rave reviews ALL around! And, once again, it was really good left over!
Creamy Mexican Crock Pot Chicken
4 frozen, boneless, skinless chicken breasts
8 oz. block of cream cheese (NOT fat free)
1 can of black beans, drained
1 can of corn, drained
1 can of rotel
Put frozen chicken breasts in crock pot. Dump in the black beans, corn, rotel and cream cheese. Cook on low for 6-8 hours.
If you’re available, stir every 2-3 hours.
Before serving, shred the remaining chicken (mine was already pretty shredded) and serve over rice. 
I made guacamole and served with these amazing lime chips! They’re our fave…
2 comments:
You have yet again added another recipe to my menu for the week. And I don't even care that my husband doesn't like beans this time, he'll just have to pick them out for once! Ha!
This is similar to a recipe I make - only other ingredient I add is a can of Green Enchilada sauce (sometimes hard to find here in VA)!! Makin it tonight!!
Post a Comment