Mexican Crockpot Creamy Chicken

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  • nikki46vsgjourney
    nikki46vsgjourney Posts: 25 Member
    bump!
  • kwjmom
    kwjmom Posts: 51 Member
    We just love this! Thanks, again! :smile:
  • ce_fit
    ce_fit Posts: 299 Member
    bump for later. Think I will try it with leftover Turkey.
  • heatherk72
    heatherk72 Posts: 34 Member
    bump!
  • lmdou110
    lmdou110 Posts: 22
    Must try.
  • wendy378
    wendy378 Posts: 35 Member
    Bump
  • sassmo
    sassmo Posts: 21 Member
    bump!!
  • Pepper2185
    Pepper2185 Posts: 994 Member
    Saving for later!
  • Brandon74
    Brandon74 Posts: 453 Member
    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
  • adamalle
    adamalle Posts: 88 Member
    Oh this sounds good!
  • guidosgal
    guidosgal Posts: 581 Member
    bump
  • NatashaShen
    NatashaShen Posts: 295 Member
    Bump
  • bpreteroti
    bpreteroti Posts: 68
    bump for later!
  • sherri33s
    sherri33s Posts: 104 Member
    bump
  • RussetBrunnette
    RussetBrunnette Posts: 107 Member
    Mmmmmm bump!
  • suzford99
    suzford99 Posts: 3 Member
    Wish I had 3 hrs to make this! Guess it will be supper tomorrow night!
  • panshee
    panshee Posts: 24 Member
    bump
  • atwatercheryl
    atwatercheryl Posts: 6
    Bump
  • showchoirmom
    showchoirmom Posts: 3
    This sounds yummy!
  • sundog10
    sundog10 Posts: 1,683 Member
    bump; need to cook this this weekend.
  • needles85365
    needles85365 Posts: 491 Member
    bump
  • laciea121
    laciea121 Posts: 11
    bump
  • Debbe2
    Debbe2 Posts: 2,071 Member
    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

    Thanks-- this looks like a winner!
  • Mmmmmegan
    Mmmmmegan Posts: 50 Member
    Made this last night and tried a bite this morning before heading out. Very tasty! Can't wait for my girlfriend to try when she gets in for dinner!
  • TempeB
    TempeB Posts: 42 Member
    I did something very similar last night in the crockpot, except that I didn't include the cream cheese. The chicken is very good shredded, and today for lunch I layered it with some of the stewed beans/chilies, some refried beans, some strained yogurt, and some salsa, scooped up with tortilla chips. It was a bit calorific (I estimated the total at about 600 calories), but was extremely filling and nutritious. Since I cooked the refried beans myself (dried pintos in the crockpot, mashed with some plain yogurt), it didn't contain much fat.
  • Hubbafer
    Hubbafer Posts: 81 Member
    Bump!!!
  • KKrdcs
    KKrdcs Posts: 30
    bump
  • kerrbear20
    kerrbear20 Posts: 20 Member
    bump
  • corgiwalker
    corgiwalker Posts: 2
    Bump
  • Heavybetty
    Heavybetty Posts: 38 Member
    Bumppppppp!
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