This Crockpot Cream Cheese Chicken of my FAVORITE
Crockpot recipes!
It is delicious and
EASY
All things I love
It also makes enough,
for us to take the leftovers
and make Taquitos with it!
Just take the leftover mixture,
roll it in tortillas
and bake at 400 degrees
for like 15-20 minutes
until tortillas slightly brown
and you are set with another dinner!
Score!
2 meals done
We have tried this with different variations
so I will list them below
They are ALL good variations
and I don’t really have a favorite
Ingredients:
- 1 lb of chicken – I just toss in two chicken breasts, usually frozen!
- 1 8oz block of cream cheese (I use low fat)
- 1 can black beans – drained and rinsed
- 1 can of corn – drained
- 1 can of tomatoes (Mexican style, if you have it!)
Variations: (I will list the different combinations we have done below)
- 1 pkg. Dry Ranch Dressing Mix
- 1 Tbsp Cumin
- 1 tsp Chili Powder
- 1 cup Salsa – like pace picante
Directions:
Place all the ingredients and variations you want, in the slow cooker. You will probably want to stir after an hour to mix it all up. (but can also just be done at the end). 4-6 hrs on high, 8-10 hrs on low. When done cooking, shred the chicken, in the pot, with 2 forks. Done! Serve over Rice and make the leftovers into Taquitos (and lunch the next day for my husband!) To make the taquitos, put the chicken into tortillas, roll tightly, and bake at 400 degrees until crispy – about 15-20 min!
Variations:
We’ve tried different variations, and they all taste great, which means you really can’t go wrong with this! Last night (pictured below), we had it with the Ranch, cumin, and chili powder – yum! We’ve had it with JUST the basic ingredients – delicious! We’ve had it where we substituted the can of tomatoes with a cup of Salsa – Mmmmm… They all work well, so just find/use the combination you like that fits your preference!
Crockpot Cream Cheese Chicken
Crockpot Cream Cheese Chicken over rice
Crockpot Cream Cheese Chicken
Ingredients
- 1 lb of chicken - I just toss in two chicken breasts, usually frozen!
- 1 8oz block of cream cheese (I use low fat)
- 1 can black beans - drained and rinsed
- 1 can of corn - drained
- 1 can of tomatoes (Mexican style, if you have it!)
- Variations:
- 1 pkg. Dry Ranch Dressing Mix
- 1 Tbsp Cumin
- 1 tsp Chili Powder
- 1 cup Salsa - like pace (instead of tomatoes)
Instructions
- Place all the ingredients and variations you want, in the slow cooker.
- You will probably want to stir after an hour to mix it all up. (but can also just be done at the end).
- 4-6 hrs on high, 8-10 hrs on low.
- When done cooking, shred the chicken, in the pot, with 2 forks.
- Done!
- Serve over Rice
- Make the leftovers into Taquitos (and lunch the next day for my husband!) To make the taquitos, put the chicken into tortillas, roll tightly, and bake at 400 degrees until crispy - about 15-20 min!
- Variations:
- We've tried different variations, and they all taste great, which means you really can't go wrong with this! Last night, we had it with the Ranch, cumin, and chili powder - yum! We've had it with JUST the basic ingredients - delicious! We've had it where we substituted the can of tomatoes with a cup of Salsa - Mmmmm... They all work well, so just find/use the combination you like that fits your preference!
