Friday, February 8, 2013

Crock Pot Mexican Chicken

Crock Pot Mexican Chicken
Picture from: chewnibblenosh
Image Credit: Christine

Crock Pot Mexican Chicken

“This is one of those “It’s so Easy, it’s Almost Embarrassing” recipes.  Since we all know that it takes a lot to embarrass me, I figured I’d go ahead and share it.  A friend of mine passed this recipe on to me years ago, and it’s been in a pretty steady rotation at my house ever since.  Crock Pot dinners don’t get much simpler, so it’s perfect for a crazy busy run-the-kids-everywhere kind of day.” Christine

Ingredients:

1 can black beans, drained

1 can corn, drained

1 (8 oz.) block cream cheese (I use low-fat)

1 jar salsa

1½ pounds boneless, skinless chicken breasts

Preparation:

Cut the cream cheese into large chunks.

Place all of the ingredients in the slow cooker, and stir to combine.

Set the cooker on LOW and cook for, at least, 5 hours.

Before serving, shred the chicken with two forks, and stir the mixture until it’s well combined.

Use as a filling for tacos, a topping for nachos, or in a taco salad.

Enjoy this awesome recipe and many more when visiting chewnibblenosh

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