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Mexican Chicken Recipe

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This recipe for Mexican Chicken, by , is from Judy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Bourgeois

Category:
Category:

Ingredients:  
Ingredients:  
Bag of frozen Chicken Breast Tenderloins (2.5-3lb bag)
8 oz block of cream cheese (don't use Fat Free! 1/3 less fat or regular is fine)
Can of Black Beans, drained & rinsed
Can of Corn, drained
Can of Rotel

Directions:
Directions:
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 in the drained corn. 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 when it is done, or just leave it as tenderloins.
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 thicken a bit. Serve over Rice.

Preparation Time:
Preparation Time:
Quick & Easy: 6-8 hrs

 

 

 

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