Tuesday, March 2, 2010

Crockpot Mexican Chicken

Found this recipe on Tasty Kitchen; the blog that the Pioneer Woman created for people to share their recipes. Talk about easy. Don't you love a dinner that you throw in the crockpot early in the day and then it's ready at dinner time? I am adding this recipe to my food storage menu, because everything in it can be canned, minus the cream cheese. It was really yummy and the house smelled so good!

4-5 chicken breasts
1 jar salsa
1 can black beans
1 can corn, drained
8 oz. cream cheese

*Put first four ingredients in crockpot on low for 4-6 hours and then add cream cheese about an hour before serving. Mix well, shred up chicken and serve over rice.

5 comments:

Anonymous said...

We make this without the cream cheese, instead I sprinkle taco seasoning over the chicken. Our version came from a WW recipe magazine. Makes it a little healthier and now it's truly a food storage recipe! This is a family favorite - we eat it all the time. We like to top with cheese and sour cream.

Kyle said...

I (like the commenter above) make this recipe all the time without the cream cheese. We use it for a burrito filling! Yummy!

Crystal Annie said...

Oh yeah this looks good and I totally think I would loved it as a burrito filling.

the cummard family said...

sure does smell yummy up in here! i cannot wait till dinner time! love love love your blog. have made several recipies from it...keep em coming!

Paige and Family said...

This was sooo good! My hub and 3 kids all loved it as well. We ate it with a spoon, but it was especially good with chips as a dip. Thanks so much for this recipe. Its so easy to make and so yum to eat. It'll be on our monthly meal plan for a loong time!!

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