Crock Pot Creamy Mexican Chicken
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    Registered User pollypurebred39's Avatar
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    Default Crock Pot Creamy Mexican Chicken

    Crock Pot Creamy Mexican Chicken
    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)

    4¼ hours | 5 min prep

    SERVES 4 -6

    5 chicken breasts (frozen, 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)
    Add all ingredients to crock pot EXCEPT cream cheese & yes, you add the chicken breasts frozen.
    Cook on high for 4-6 hours or low for 8 hours.
    Add the package of cream cheese (whole) to top of cooking chicken mixture for last 30 minute of cooking.
    Serve over cooked rice or egg noodles with a dollup of sour cream & sprinkles of shredded cheddar if desired.
    Last edited by pollypurebred39; 07-30-2008 at 12:41 AM.

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