Saturday, December 3, 2011
Creamy Mexican Chicken ~ A Slow Cooker Meal!
Creamy Mexican Chicken ~ A Slow Cooker Meal
2-2.5 lbs frozen chicken breasts
1 can corn, drained
1 package cream cheese
1 can Rotel
1 can black beans, rinsed and drained
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon chili powder
1. Place frozen chicken breasts in your crockpot.
2. Add remaining ingredients on top.
3. Cook on low for 6-8 hours, stirring every few hours if possible.
About halfway through the cooking time, I used a fork to stir and shred the chicken. It did so very easily, and made it where the chicken could absorb the flavors and moisture of the sauce even more! This would make a great freezer meal also!