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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

EASY CROCK POT TEX-MEX CHICKEN Recipe

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This recipe for EASY CROCK POT TEX-MEX CHICKEN is from Watterson Trail Church of Christ, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
You will need:
1 crock pot
4 chicken breasts
1 can black beans, drained and rinsed
1 jar of salsa or picante sauce
1 can whole kernel corn, drained
1 8-oz. package cream cheese
Directions:
Directions:
Put all ingredients except the cream cheese in the crock pot. Cover and cook on low for 8 hours or on high for 4-5 hours. The last 45 minutes cut up the cream cheese and stir it in. Recover and cook for about 30-45 minutes more until the cheese is melted.
Personal Notes:
Personal Notes:
I like to use frozen chicken breasts because they get super moist in the crock pot and they are easy to keep on hand. I also like less chunks, so I go with the picante sauce. You can serve this over rice, fold it into tortillas and cover with enchilada sauce and cheese and bake at 350º until melty or you can just eat it with chips. This is a really easy and versatile dish that can be made quickly and with ingredients that are easy to keep on hand.

 

 

 

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