Friday, June 20, 2014

Creamy Mexican Chicken

Jana here with a delicious, fast slow cooker meal!  This is a great meal for a day when you only have a few minutes to spend on dinner.  One of the things I love about it is the finished product is very versatile!  We ate it the first night over brown rice.  The second time we had it, we put it in tortillas, added salsa and cheese, and had a yummy burrito!

Creamy Mexican Chicken 
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 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon dried cilantro (optional)

1. Place frozen chicken breasts in your slow cooker.

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!

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