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Cream Cheese Crock Pot Chicken*** by MELISSA RODRIGUEZ serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

http://thelarsonlingo.blogspot.com/2011/05/easiest-dinner-ever.html

Ingredients:

3 Lbs

Chicken Breast

8 Oz

Cream Cheese

1 Can

Black Beans, Drained 15 oz

8 Oz

Corn

1 Can

Rotel

Directions:

***USE CROCKPOT LINER***

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, I stir the ingredients.
You can shred the chicken when it is done, or just leave it as tenderloins.

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.

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.

***Edited to Add***
Some of you have said there isn't much of a kick, so if you want to add more flavors, you can add a packet of taco seasoning, or a packet of dry ranch dressing mix, or use Hot Rotel (or Hot Salsa).

Categories:

Crock Pot Cooking
Main Dishes
Poultry