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Name: Crockpot Mexican Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 2 1/2-3 pound Bag of frozen Chicken Breast Tenderloins (2.5-3lb; 8 ounces Cream cheese; 1 can Black Beans drained & rinsed (or Pinto Beans if you prefer); 1 can Corn drained; 1 can Rotel

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INGREDIENTS

1 2 1/2-3 pound Bag of frozen Chicken Breast Tenderloins (2.5-3lb
8 ounces Cream cheese
1 can Black Beans ; drained & rinsed (or Pinto Beans if you prefer)
1 can Corn ; drained
1 can Rotel

Recipe

INSTRUCTIONS

Directions:

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.This is what it looks like after 6 hours: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.It makes a lot, it feeds 6-8 adults. You could have it for dinner a couple nights & for lunch.I actually like it better on the 2nd day, when it isn't as soupy.So, you could make this the day before & then keep it in your fridge overnight.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.And, you could use pinto beans instead of black beans.Make a tostada or a rice bowl.So many options!Whatever floats your boat!I don't even have a name for it.I call it "Cream Cheese Crock Pot Chicken" But, it is like Cream Cheese Chicken Goodness.Call it whatever you want. It is yummy & so easy to make! Enjoy!

NOTES

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Crockpot Mexican Chicken

1 2 1/2-3 pound Bag of frozen Chicken Breast Tenderloins (2.5-3lb
8 ounces Cream cheese
1 can Black Beans drained & rinsed (or Pinto Beans if you prefer)
1 can Corn drained
1 can Rotel

Directions:
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.This is what it looks like after 6 hours: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.It makes a lot, it feeds 6-8 adults. You could have it for dinner a couple nights & for lunch.I actually like it better on the 2nd day, when it isn't as soupy.So, you could make this the day before & then keep it in your fridge overnight.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.And, you could use pinto beans instead of black beans.Make a tostada or a rice bowl.So many options!Whatever floats your boat!I don't even have a name for it.I call it "Cream Cheese Crock Pot Chicken" But, it is like Cream Cheese Chicken Goodness.Call it whatever you want. It is yummy & so easy to make! Enjoy!

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Recipe (178g)
Recipe Makes: 6 Servings

Calories: 245
Calories from Fat: 123 (50%)

Amt Per Serving		% DV

	Total Fat 13.7g	18 %
	Saturated Fat 7.4g	37 %
	Monounsaturated Fat 3.4g
	Polyunsanturated Fat 0.9g
Cholesterol 41.6mg		13 %
Sodium 641.3mg		22 %
Potassium 397.7mg		10 %
Total Carbohydrate 24.8g		7 %
	Dietary Fiber 6.6g	27 %
	Sugars, other 18.2g
Protein 8.5g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 245

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REVIEWS

DoubleChin

Love it! We eat this in a tortilla or over chips like nachos. Great ballgame food. We always have enough for lunch the next day. Super easy! It is more soupy the first day, perfect leftovers.

megw328

Loved this recipe and has a wonderful taste as well as couldn't be easier to make!!

yostceleste

I didn't have tenderloin so I used 2 big breasts, I added black olives and a few jalapeno. Also added some cumin and some white pepper, next time might throw in some onion. Very delicious, threw some monetary jack cheese on top of dish.

merridowell

Amazing. So yummy! Even my sister in law, who hates tomatoes, had seconds. I made Spanish rice to go with it and heated up some tortillas. Yummy, yummy!!!!!

Ddanger1

Will make again.. :) family loved it

10y

jenniferrunnels

I try to put as little liquid in as possible from tomatoes.

10y

Txgirlontherocks

We both loved it tonight! Thanks for the recipe idea : ) I used Mexicorn instead of regular, with spicy rotel, and just 2 whole frozen chicken breasts ( that I had individually in a large package from Costco). I cooked it about half the way through and then took the chicken out and cut it up in to almost bite sized chunks really quickly. I cooked probably about 5 1/2 hours and used a yellow rice. I got some fresh tortillas just cooked at the grocery story on sale and we put them into the tortilas and they were awesome.. juicy, but in a great way. There was plenty for 2 people with generous appetites and leftovers in the fridge. Great idea, I will do it again. I also did some guacamole and chips on the side, but it was just a nicety while waiting for dinner to be ready and to have with the meal as well. Enjoy.

11y

Jaz_corcoran

Threw this in the crockpot last night and tasted this morning! Super yummy! I can't wait for dinner!!

11y

Crockpot Mexican Chicken

Still searching for what to cook ?

Find the most delicious recipes here

INGREDIENTS

INSTRUCTIONS

NOTES

Nutrition

What to make this week

BigOven Buzz

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Crockpot Mexican Chicken

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