Sunday, July 1, 2012

Crock Pot Cream Cheese Chicken

This was really, really good. Taylor just loved it.  I served it over fritos which we loved, next time I might serve it over rice, that would be great also. It cooks in the slow cooker all day so it is great for these hot summer days we are having.  No heating up the whole kitchen. The recipe calls for cumin, but since Mr. Pick pants doesn't like anything really spicy, I left it it out, it was the safe thing to do. 
I topped ours with cheese, because EVERYTHING is better topped with cheese.  I used a cheddar and white cheddar blend, but I bet a pepper jack would jack up the flavor if you like things spicy!
Crock Pot Cream Cheese Chicken

1 can black beans
1 can corn
1 can rotel
1 ranch dressing mix packet
1 Tbsp cumin
1 tsp chili powder
1 tsp onion powder
1 8 oz package cream cheese
2 chicken breasts

Drain the black beans and rinse them off.  Put the frozen chicken breast in the slow cooker first.  Add all the other ingredients on top.  give it a good stir and cook for 6 hours on low.  About 1 hour before serving, break up the chicken breast (shred) and stir. I cook half way through with the lid off so it will thicken up a little bit.  Serve over rice, noodles or chips!

No comments:

Post a Comment