Crockpot Mexican Chicken

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24

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  • Showcats
    Showcats Posts: 32
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    This sounds really good!
  • Ballard12
    Ballard12 Posts: 109
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    bump
  • 2dayirun4me
    2dayirun4me Posts: 336 Member
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    Bumpedy-Bump-Bump
  • MrsObundles
    MrsObundles Posts: 138 Member
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    bump-sounds delicious!
  • wmlpd6
    wmlpd6 Posts: 135
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    mmm...gotta try this! Thanks for sharing...bumped again!
  • txjulie
    txjulie Posts: 190 Member
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    bump!!
  • lniffa
    lniffa Posts: 718 Member
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    Bump
  • mightymom2
    mightymom2 Posts: 312 Member
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    looks good, will have to try this soon
  • mollymoo89
    mollymoo89 Posts: 202
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    bump!
  • nurse_christieyne
    nurse_christieyne Posts: 231
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    Yummy.
  • jpowell3976
    jpowell3976 Posts: 144 Member
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    Bump. Thanks!
  • DakotaKeogh
    DakotaKeogh Posts: 693 Member
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    Awesome. Thank you for this.
  • Elzecat
    Elzecat Posts: 2,916 Member
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    sounds about right--I ended up using Ortega Taco Sauce (10 cals per spoonful) and a can of diced tomatos as I was out of salsa...don't know how much that changes things.
  • katiej2001
    katiej2001 Posts: 8
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    Bump! Sounds good
  • kimhurt
    kimhurt Posts: 313 Member
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    Bump
  • whtlatina1214
    whtlatina1214 Posts: 765 Member
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    how many calories
  • adavis59
    adavis59 Posts: 285 Member
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    I tried your Crockpot Mexican Chicken with the family and they loved it! Thanks for sharing! :love:
  • michelledyan
    michelledyan Posts: 98 Member
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    bump
  • Thirstygirl
    Thirstygirl Posts: 122 Member
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    For my MFP friends who asked for this recipe:
    (Note: It's from a coworker and I don't know calorie or macronutrient numbers, but you can probably enter individual ingredients into the recipe thingie and get a fairly accurate calorie count that way :smile: )

    4-5 boneless chicken breasts, frozen
    1 can no salt black beans (15 oz)
    2 cups corn, fresh or frozen (I substituted 1 can of golden sweet corn, still tasted great)
    3 limes, juiced (or 3 tbsp. bottled lime juice)
    3 tablespoons dried or fresh cilanto, minced (optional)
    1 jar of medium salsa, 16 oz (optional--can add 1 can diced tomatos, 1 can diced green chiles, spoonful of dried onion and garlic flakes in place of salsa)
    1 package low fat/neufchatel cream cheese (8 oz)

    Place the frozen chicken breasts in the bottom of the crockpot. Add all of the remaining ingredients except the cream cheese.
    Cook on high heat 5-6 hours, until chicken is fully cooked and falling apart. Half an hour before serving, stir to break up the chicken and add the cream cheese, let melt, mix it in just before serving.

    Serve over rice, or with tortillas (or both)

    Enjoy!
  • MFPfriend
    MFPfriend Posts: 1,121 Member
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    Mmm, I've got this in the crockpot right now. It's been cooking on low all day and it smells DELICIOUS! :D I also got some brown rice to serve it with. :)

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