Crock Pot Creamy Mexican Chicken (Aka Fiesta Chicken) |
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Prep Time: 5 Minutes Cook Time: 240 Minutes |
Ready In: 245 Minutes Servings: 6 |
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Creamy chicken dish that you can spice up to suit your taste. Basically, it's slow cooker chicken with cream cheese & any other ingredients you like. This recipe is our favorite combination and has a mexican flair. Plus, using the crock pot makes this dish simple & fills the whole house with a nice aroma. We like it best served over cooked egg noodles or rice. I gave this recipe to my cousin & she serves it by adding spoonfuls of it to pre-made taco shells. (Note: sometimes instead of onion & red bell pepper I just add 1-1 1/2 cups of frozen bell pepper/onion from the bag in the freezer secion) Ingredients:
5 chicken breasts (i use the family size package of 5 that i store in the freezer) |
1 (15 1/2 ounce) can black beans, drained |
1 cup frozen corn |
6 ounces black olives, drained (sliced black olives) |
1/2 onion, chopped |
1/2 red bell pepper, chopped |
1 (15 ounce) jar salsa, medium |
1 (8 ounce) package cream cheese |
1 -2 tablespoon taco seasoning (i use taco bell or lawry's taco seasoning) |
Directions:
1. Add all ingredients to crock pot EXCEPT cream cheese & yes, you can add the chicken breasts frozen.
2. Cook on high for 4-6 hours or low for 8 hours.
3. Add the package of cream cheese (whole) to top of cooking chicken mixture for last 30 minute of cooking.
4. Serve over cooked rice or egg noodles with a dollup of sour cream & sprinkles of shredded cheddar if desired.
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