Mexican Crockpot Creamy Chicken

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  • needles85365
    needles85365 Posts: 491 Member
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    bump
  • laciea121
    laciea121 Posts: 11
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  • Debbe2
    Debbe2 Posts: 2,071 Member
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    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
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    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: 43 Member
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    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
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    Bump!!!
  • KKrdcs
    KKrdcs Posts: 30
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  • kerrbear20
    kerrbear20 Posts: 20 Member
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  • corgiwalker
    corgiwalker Posts: 2
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  • Heavybetty
    Heavybetty Posts: 38 Member
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    Bumppppppp!
  • blueyegirl0712
    blueyegirl0712 Posts: 135 Member
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  • nyboer
    nyboer Posts: 346 Member
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  • tc41586
    tc41586 Posts: 136 Member
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    OMG - I made this tonight and it is freaking amazing! I had some leftover cornbread, so I broke up a piece and served this on top of it. I also used drained and rinsed canned corn instead of frozen. LOVE, LOVE, LOVE!!
  • nyrina4life
    nyrina4life Posts: 196 Member
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    bump and can I sub the beans for different type?
  • tc41586
    tc41586 Posts: 136 Member
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    bump and can I sub the beans for different type?

    I don't see why not! I bet kidney beans, chili beans, or pinto beans would be awesome!
  • Serah87
    Serah87 Posts: 5,481 Member
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    Bump.
  • Tho127
    Tho127 Posts: 4 Member
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    I think this would be perfect over shredded lettuce with a dollop of plain Greek yogurt on top and a slice of avocado. Saves you some carbs and calories, too! Will be perfect for lunch leftovers.
  • HSokol
    HSokol Posts: 67 Member
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    Sounds delicious!
  • renfrowife
    renfrowife Posts: 31 Member
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    Bump
  • themommie
    themommie Posts: 4,999 Member
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    Yum, love trying new revipes, I have made a similiar one without the cream cheese

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