Cream Cheese Crock Pot Chicken

Found this recipe of course on, no other but Pinterest!  My cousin actually shared it.
- 4 5 oz boneless skinless chicken breasts
- 8 oz block of cream cheese
- Can of Black Beans, drained & rinsed.
- Frozen corn
- Can of Rotel

Put frozen chicken in the crock pot.
Put Cream cheese on top of the chicken.
Dump in the Black Beans (make sure they are drained & rinsed!!!)
Dump frozen corn - I did not measure - just poured some in.
Dump in the Rotel,

Cover & cook in your Crock Pot on low for 6-8 hours.
Every 2 hours, stir the ingredients.
You can shred the chicken throughout cooking time.

I turn the crock pot off & let it sit for about 30-45 minutes.
It is a little soupy, but letting it sit causes it to not be as soupy.

I serve this over rice. The rice soaks up some of the soupy-ness.
NOTE:  I think that I would use half the cheese next time.  I also think that it needed something else - perhaps seasoning on the chicken.  I think that it would be good with cheddar cheese sprinkled on top.  Shannon enjoyed his with chips.  I ate my with brown rice.  I also think that I would double the beans and rotel.  Maybe add some salsa to give it a little tang.

It makes a lot, so this is usually 2 dinners & a lunch.
I actually like it better on the 2nd day, when it isn't as soupy.
So, you could make this the day before & then keep it in your fridge overnight.
When we have it on a leftover day, sometimes I combine the rice & the cream cheese chicken mixture and use it for burritos. Add a tortilla, some lettuce, cheese & salsa.
Easy. Good. Healthy.

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