Mexican Crockpot Creamy Chicken

e_NV_y · February 2012

yum!

daniellek10 · February 2012

yum!!

sunlover67 · November 2012

Another oldie but goodie. This is deelish with Laughing Cow instead of cream cheese. :happy:

begreenbe · November 2012

Bump

sunshinesquared · November 2012

also bumping

curlygirly80 · November 2012

Big Bump

easfahl · November 2012

So I've read all the replies and I haven't seen any confirmations of being able to swap plain fat free greek yogurt in for the cream cheese. Anyone want to chime in on that one?

And I know Laughing Cow wedges are pretty high in sodium per wedge. I wonder how the sodium in 6 wedges compares to the sodium in a 1/2 block of 1/3 fat free cream cheese. Anyone?

midnight333 · November 2012

My beloved sister gave me a 6 Qt Crockpot:) Thanks for the post a very Yummy bump:)

DLKeeble · November 2012

http://www.myfitnesspal.com/topics/show/125265-mexican-crockpot-creamy-chicken (original thread with recipe)

Wed 10/06/10 03:45 PM darcibean posted:

Mexican Crockpot Creamy Chicken

Ingredients:
1lb. Boneless Skinless Chicken Breasts (I put mine in frozen)
1/2 cup of salsa
1 bag frozen sweet corn
1 can of black beans, drained and rinsed
1 can of Rotel Tomatoes with Green Chilies
Chili Powder
S&P
1/2 block of cream cheese (I use 1/3 fat free)
1 small onion diced

Directions:
Put chicken in crock pot and cover with all ingredients except for cream cheese.
Add in chili powder and S & P to taste. I sprinkle it all on the top and add more later if needed.
Cook for 3-4 hours on high, 7-8 hours on low.
Shred the chicken and mix it all in along with the cream cheese until melted. Let cook for another 15-20 minutes until heated through.
Serve over rice or in tortillas as tacos/burritos.
I usually top it with some shredded lettuce and diced tomatoes.

Makes 6 Servings.
181 Calories per serving 24 Carbs 2 Fat 17 Protein 5 Fiber