Mexican Chicken in the Crockpot

Posted on January 6, 2009. Filed under: Chicken, Family Corner, Hispanic, Reviewed, Slow-Cooker |

Mexican chicken in the crockpot

1 small pkg. (12 oz) frozen corn
1 can of black beans drained and rinsed
2 cup Salsa (Pace) divided
4 or 5 boneless, skinless chicken breast
8oz. cream cheese (lite)
1/2 cup chopped onion divided
1 bell pepper seeded and chopped & divided
optional 1 can small olives drained

In the crockpot layer 1/4 c onions beans, corn, 1c. salsa, 1/2 green pepper, (olives) chicken, onions, & peppers and last cup of salsa. Cook on high for 4 hours or until chicken is cooked. Place Cream cheese on top and allow to melt. Remove chicken breast and stir what is in the crock pot, replace chicken. Turn to low and serve anytime you’re ready. May be served with plain rice or noodles.
Source: Vrsherren @ Family Corner

REVIEW:  This looked great until I added the cream cheese.   Our verdict:  a big NO.  We had sandwiches instead.   I might consider something along this line but with cheddar/monterey jack instead of the cream cheese.  But I’m not in a big hurry to revisit this one.   01/24/09

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    My collection of recipes that I haven’t yet tried! I’m buried under paper here….

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