Get ready for one of the easiest meals ever.
Of course it involves the crock pot!
I have also converted this to an Instant Pot recipe, Click HERE for the Instant Pot version.
Here is what you need:
This is the most viewed recipe on my blog. You either love it or your hate it :)
Of course it involves the crock pot!
I have also converted this to an Instant Pot recipe, Click HERE for the Instant Pot version.
Here is what you need:
- Bag of frozen Chicken Breast Tenderloins (2.5-3lb bag)- 8 oz block of cream cheese (don't use Fat Free! 1/3 less fat or regular is fine)
- Can of Black Beans, drained & rinsed. (or Pinto Beans if you prefer)
- Can of Corn, drained.
- Can of 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.
UPDATE MAY 2017: I have also converted this to an Instant Pot Recipes....click HERE to see the Instant Pot directions for Easiest Dinner Ever!
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!
***Edited to Add***
Some of you have said there isn't much of a kick, so if you want to add more flavors, you can add a packet of taco seasoning, or a packet of dry ranch dressing mix, or use Hot Rotel (or Hot Salsa).
Yummyness! Could you believe I can't find black beans here??!! Not that I have a crock pot either, but I will put this on my list for when I am back!
ReplyDeleteYum! I am all about the crock pot.
ReplyDeleteIf you haven't already, you should submit this over at www.kellyskornerblog.com. She is having a contest where people submit recipes with six ingredients or less and you could win a $600 American Express gift card. :)
oh this sounds soooo yummy!!! I will try this....and thank you for the camera setting suggestions....my pictures look much better already!
ReplyDeletexoxo
oh my! love!
ReplyDeletethanks! this looks amazing-love those ingredients!
ReplyDeletexo
I love easy crockpot recipes. Definitely going to try this. Thanks!
ReplyDeleteyummo ... i must try this! i believe anything made in a crock pot is pure bliss!
ReplyDeletemmm mmm! looks yummy. thanks for sharing that.
ReplyDeletethis is going on my meal list for this week. yummmmmmmmm!
ReplyDeleteyum! this looks delicious. and fat free cream cheese should be banned from the earth. seriously.
ReplyDeleteyummy goodness! i can't wait to try this! we will be having soon!
ReplyDeletethanks for sharing!
Thanks for posting! I love finding new recipes, especially ones that are EASY.
ReplyDeletePERFECT for when I have to work late. Your recipes are the BEST, Mel.
ReplyDeleteThanks :)
So glad you posted this! My goal is to try and not use my oven this summer. This sounds super, easy and yummy!
ReplyDeleteThanks for sharing this with the school year coming to an end things are so busy. Having a quick and easy dinner ideas helps out so much!!
ReplyDeleteKelli @ loveoursimplelife.blogspot.com
That definitely looks yummy! I don't know why I don't use my crock pot more!!
ReplyDeleteMade in the crock pot AND it has cream cheese?? I'm in! Thanks for the recipe. :)
ReplyDeleteWhat a fantastic easy meal! Thanks for the idea, I am going to try it
ReplyDeleteI LOVE recipes with 5 or fewer ingredients. I'll be trying this for sure! Thanks for sharing:)
ReplyDeletexo,
Sarah
Thank you, thank you! I am always looking for new crock pot meals. This looks great!
ReplyDeleteOh my goodness! I am making this TODAY! I just so happened to find every ingredient in my fridge/kitchen! WOO HOO, thanks for sharing ;)
ReplyDeleteThanks for posting this recipe. These are ingredients that I almost always have on hand. I can't wait to try it out, it looks yummy!
ReplyDeleteThat looks awesome! Thank you!
ReplyDeleteYummy
ReplyDeleteThis is one of our staple dinners - we call it salsa chicken!!
ReplyDeleteMade this today- it was yummy! Thanks!
ReplyDeleteOMG I made this and the GIRLS loved it, they thought it was the best stuff ever. I love you recipes Mel, thanx so much!!
ReplyDelete<3 Bec
OH MY GOODNESS!! this looks awesome.
ReplyDeletei want to eat it right now.
i am putting this in my crock pot NOW.
For creamy consistency put cream cheese in before serving.
ReplyDeleteI made this the other night and instead of using cream cheese I used the new Philly Cooking Cream Santa Fe and I used homemade salsa instead of the tomatoes and rotel (it's what I had on hand) and it turned out amazing! One of my new favorite recipes!!! Thanks!!!
ReplyDeleteThis sounds wonderful and easy - 2 of my favorite things! I have a similar recipe where I add a jar of salsa instead of the cream cheese. I'm gonna give this one a try. Thanks for sharing!
ReplyDeleteBlessings,
Tricia
Sounds great! Will have to try it soon. Saw this recipe on Pinterest!!
ReplyDeleteI saw this on Pinterest. I repinned it, and it was repinned like crazy. Thanks for such a cool recipe .
ReplyDeleteI also found this on pinterest and was so happy to track it back here. I've been reading your blog for a while now. I made this for dinner two nights ago (and made burritos with the leftovers last night). It was a big hit with the whole family! Thanks!
ReplyDeleteI am DEFINITELY making this! I love crock pot recipes, and this one looks amazing. Thanks for sharing!
ReplyDeleteHope you'll stop by and say hi...
Cindy @ Notes in the Key of Life
Yum! Seems like a really easy way to make a meal that doesn't *taste* easy. I've never gotten into crock pots but I think I need to because it seems awesome!
ReplyDeleteP.S. I'd love for you to stop by my blog and add your recipe to my link up here. I'm trying to get a lot of sharing going on over there and this looks deee-llishh-oussss!
-Carly
www.createliveblog.com
Brilliant! I love multiple-use meals like this ;) Stopping by from Casey's!
ReplyDeletemmm that sounds so yummy!! i've made this with just chicken, cream cheese, can of soup, and ranch/italian dressing packet then i throw in peas at the end...but i am liking your spiced up version better! yum!!
ReplyDeleteThis looks delish!! AND the fact that it's a crock pot recipe... those are my all time fav!! Gonna make it next week for sure!! Just bookmarked it. Thanks for sharing!
ReplyDelete♥Jazmin
I decided to try this recipe out tonight on my family... It is sooo easy and so delicious! Thank you for sharing it. It will definitely be on my list of meals to make again!! :)
ReplyDeleteI'm planning to make this today but don't have any experience cooking chicken in the crockpot. I only have boneless thighs, will it work as well? Thanks!
ReplyDeleteI am making this tonight!! I found you through A Day in the Life blog... she posted this recipe and I am now going to feature it on our blog too! Thanks for sharing. :) I'm your newest follower... stop by anytime! http://notesfromthenelsens.blogspot.com/
ReplyDeleteEven though it's over 100 degrees here, I'm making this for dinner tomorrow night. We are moving soon and I'm try to use up what's in the cupboards and freezer so we don't have as much to pack. :)
ReplyDeleteAnd I have all of this!
Plus it prevents us from eating out for a few days.
Thanks!!
Great easy recipe! I made a version of this today using some of the ingredients from the Cooking with Trader Joe's Tamale Bake recipe. Instead of Rotel I used a jar of salsa, and added a package of soy chorizo, an onion and a couple of yellow squash sauteed, and can of pinto beans (drained and rinsed)to the recipe.
ReplyDeleteFound this recipe through Pintrest!! Tried it today but had to improvise. I used a tender roast cut into bite sized pieces, chilli beans instead of black, and frozen corn instead of canned. It was really good!! I think next time I'll add a little sour cream after I make a bowl but I didn't have any today.
ReplyDeleteMade this last night and it was AWESOME! :-)
ReplyDeleteI saw this on Pinterest, and just linked to it from Menu Plan Monday...I already had it "pinned". I'm going to write this down and make it soon. I think this would be awesome! Thanks for sharing!
ReplyDeleteBy the way, ADORABLE dress on the little girl in the second picture on your header. Did someone make it?
Hi! I pinned it from pinterest, am making it right now and can't wait for dinner tonight! Thank you so much for the recipe :).
ReplyDeleteOH! MY! GOODNESS!!!! LOVE THIS.... I can't wait to try this. Now I know what we will be having this weekend!! Thank you so much for sharing!
ReplyDelete-april
I really want to try this but wouldn't be able to stir every 2 hours. Do you think it is still "do-able" with out the stirring?
ReplyDeletewhere were you (or this post) when i was looking unsuccessfully for the right crock pot recipe?! i'll be making this pronto. thank you! and adding your precious blog to my reader.
ReplyDeleteI'm just wondering, how do you think plain greek yogurt would do as a replacement for the cream cheese? I've used it to replace sour cream, just not sure if it really needs to be more solid like the cream cheese in order to make a good replacement.
ReplyDeleteI think you would be okay if you didn't stir it every 2 hours! I have done that before.
ReplyDeleteAnd, I wouldnt use greek yogurt. It would be way to watery. The cream cheese helps bind it all together :)
Just curious, but what's wrong with using fat-free cream cheese? Is it just the taste or is something different about the texture?
ReplyDeleteholy cow. i love anything with cream cheese! i have made something similar to this, just salsa, corn, black beans, and chicken. but cream cheese? oh yes, i'm doing that this week.
ReplyDeleteI love a girl who makes anything with cream cheese and calls it healthy. ;)
ReplyDeleteI will be making this soon!!!!!
Delicious! I saw this in a friend's crockpot when I was at her house she pointed me to the recipe which she had found on Pinterest. This was easy to make and a tummy warmer on a rainy day! Thanks!
ReplyDeleteSomeone blessed us with a wonderful chicken enchilada dinner, and these have to be the ingredients to what she used in them! YUMMY! Her recipe had to have had rice in it, as well as less corn & Rotel, but I cannot wait to try your recipe! What do you think about adding the rice directly to the recipe towards the end? Would that make for lots less soupiness? Thanks for sharing your recipe!
ReplyDeleteGreat recipe! Made this tonight and it will definitely be a family favorite. Hope you don't mind, I did a little blog post about it and linked back to your blog. Thanks for sharing!
ReplyDeleteBlessings,
Tricia
Made this last night and served it over cilantro rice! So good. I did what you said Mel and shredded the chicken and turned the crock pot off. The sauce thickened fine. Added the leftover rice to the leftover chicken and we are totes having burritos tonight! Thanks for a great recipe!
ReplyDeleteGuess what's in my crock pot right this second! I'll go ahead and say "thanks" for the recipe. I know it's going to be awesome! :)
ReplyDeleteDinner tonight was yummo! Thanks. I made rice to serve my family of four, I took the chicken out and shredded it, then added it back to the crock pot with the rice and told them it was chicken taco soup...my kids LOVED it! Thanks for the so easy idea!
ReplyDeleteOutstanding! My picky daughter and her picky boyfriend are eating it now and love it! Her comment was "Write this recipe down, Mom, it's pretty good!" and boyfriend agreed. Thank you so much for this easy breezy recipe!!!
ReplyDeleteJust made this today!! It was SOOOOO good! I added cream of chicken soup because I already had it, and I used HOT rotel because my boyfriend and I like an extra kick! We ate it in flour fajita tortillas with rice :)
ReplyDeleteI tried this yesterday, followed these directions and left for work...I came home to all ingredients burned to a crisp and a smely house. I can't understand how just the cream cheese makes enough juice to keep this from burning... I will try again once I scrape the crock pot clean and cook while I am home to monitor. It sounds delicious though! I was So disapointed last night, we were looking forward all day to dinner. :(
ReplyDeleteMy sister made this and said it was great as a taco filler. We are making it right now for the first time. I am planning on doing it over pasta. I will let you know how that turns out!
ReplyDeleteThis was FANTASTIC. Every person in my house ate it up, even a picky 5 yr old and 13 yr old girl!!! AWESOME to find something everyone loved!! TY!!!
ReplyDeleteThanks for the supper idea! I just put it in the crockpot, except we don't have Ro-Tel here, so I used salsa.
ReplyDeleteThis looks amazing! Have you ever made it with fresh chicken instead of frozen? Would you need to adjust the cook time?
ReplyDeleteLooks awesome! I almost always add a dollop of sour cream to my bowl of tortilla soup -- I think the cream cheese would have the same effect. I think I might use thawed chicken cut into bite-sized pieces and serve this as soup... add a few crumbled tortilla chips and it would be soooo good!
ReplyDeleteThis looks so good and sounds so easy! I am adding this to my list of slow cooker recipes to try! :) Thanks for linking up to the CSI Project!
ReplyDeleteCamille
www.SixSistersStuff.com
coming over from CSI. . .can't wait to try this out!!
ReplyDeleteI first saw this in a Readers Digest years ago, I've adapted and used it many times. I have seen it in a million places since then but always with the frozen chicken. Please, for the love of not getting sick, please don't put frozen chicken in the crock pot. The chicken sits at unsafe temps for too long. I will slice thawed chicken and grill, or, if I really want to keep it fuss free, use precooked, canned chicken.
ReplyDeleteAlso, our mods for this recipe include adding lime juice and chopped cilantro at the end, just before serving. Then we serve it over rice or in a tortilla, like a burrito.
Has anyone made this with fresh chicken breast instead of frozen?
ReplyDeleteI have not made this with fresh chicken before, but you definitely could! You would just need to reduce your cooking time.
ReplyDeleteFound this on Pinterest and I'm making it for dinner today with the planned leftovers in burritos for tomorrow. We have quadruplets so this is the perfect type of recipe for us! I can throw it together during their morning nap and not have to worry about cooking dinner for two days. Thank you so much!
ReplyDeletewww.theishumquads.com
This was really good over rice. I can see making this for years to come as a quick and easy dinner for the crock pot. Thank you.
ReplyDeleteThis looks like such an great easy recipe. I featured it on my recipe blog ziggyfoods.blogspot.com.
ReplyDeleteThat's my kind of crock pot recipe...dump it & forget it!
ReplyDeleteWe make this too. I call it "Fiesta Chicken" :0)
ReplyDeleteI do the cooking at home. I found this on Pinterest. I made it with Leg Quarters, skinned, just to try the recipe. I put 3 cans of drained black beans, 1 can of drained corn, and one 15oz salsa. I let it cook on high for 4hours. Then, I checked to see if the meat was tender. I added an 8oz Cream Cheese and let it cook for 30 more minutes. I served it over rice. I had shredded cheese and cut limes on the side. It was awesome. There were no left-overs.
ReplyDeleteThrew this in the crockpot this morning and came home to a wonderful smell! This was a hit - put it in taco shells, topped w/ sour cream - very yummy!!
ReplyDeleteAnnonymous, Did you JUST put cream cheese in it? You're suppose to put black beans and salsa in too. It never should of burned to a crisp. You must of missed something. I have made this several times and have never had an issue.
ReplyDeleteHave you tried to cook on high for half the time?
ReplyDeleteI made this tonight for dinner. I actually cooked it on high (because I got a late start.) After about an hour,I ended up putting the chicken on a bake sheet in the oven for about 30 min just to make sure it was going to be cooked through. Then I put it back in with the rest of the ingredients & let it cook a couple more hours. It was perfect (even the kids ate it). Hopefully there's enough left to do the burrito's tomorrow night!
ReplyDeleteThis was delicious! It is very forgiving! I had whole frozen breasts, they worked fine and I just broke them apart with a fork at the end. I used frozen corn and frozen black beans (left over from earlier)... no problem. Didn't have Rotel so used stewed tomatoes and some salsa... perfect. Was gone for six hours so didn't stir, still dandy (I did have to whisk to get the cream cheese smooth in the sauce but it was easy). This one is going into the regular rotation! Thank you!
ReplyDeletePLEASE please please do NOT use frozen chicken or any frozen meats in a crock pot. The extra time it takes the pot to thaw your chicken before it can start cooking it allows bacteria to grow and you can get sick.
ReplyDeleteI've added drained corn, 1teaspoon of chili powder, an chopped onion or onion powder, 1 teaspoon of cumin and a packet of ranch dressing mix. It adds a kick with some flavor. So addicting! Love this recipe.
ReplyDeleteI waited two days to make sure no one got sick! I dumped a 3-lb bag o' breasts from Walmart in the pot, forgot about the Rotel, so used a can of fire-roasted diced tomatoes. When I came to six hours later to stir....the cream cheese was not kind to the mix...it was a lil chunky. I took about a cup of the broth, added about 8 ounces MORE cream cheese...whipped it with a flurry and added...FABULOUS! I also had about a cup of leftover sauteed shrooms in the fridge that I added. My family sez it's a keeper!!! I served over brown calrose rice.
ReplyDeleteI made this last night and added 2 tbsp of chili powder and my family really liked it!! I stirred the mixture as indicated and I used thawed chicken, and it cooked in about 4 1/2 hrs and I let it sit for thirty minutes on warm and shredded the chicken :) thank you for posting the recipe, I have another crockpot recipe we love :)
ReplyDeleteI made this last night and added 2 tbsp of chili powder and my family really liked it!! I stirred the mixture as indicated and I used thawed chicken, and it cooked in about 4 1/2 hrs and I let it sit for thirty minutes on warm and shredded the chicken :) thank you for posting the recipe, I have another crockpot recipe we love :)
ReplyDeleteThis is our new family favorite! Thanks for posting!
ReplyDeleteThis is our new family favorite! Thanks for posting!
ReplyDeleteI made this tonight! I added 2 cups of MInute Rice to the liquid the last hour of cooking and an extra cup of water. I also threw in a handful of fresh spinach leaves. Absolutely delish!! Thanks much!
ReplyDeleteI made this tonight! I added 2 cups of MInute Rice to the liquid the last hour of cooking and an extra cup of water. I also threw in a handful of fresh spinach leaves. Absolutely delish!! Thanks much!
ReplyDeleteI'm making this tonight but I don't have any cream cheese and would rather not stop by the store. Do you think it would be ok to use sour cream instead of cream cheese??
ReplyDeleteThanks!!
I am making this tonight and can not wait to try it. All these items are always in my house, and it is so easy! Thanks for posting this recepe!
ReplyDeleteDoes the cheese look a bit curdled while cooking? My cheese is not expired, but the dish looks weird. I'm about half ways done cooking it.
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteThis looks delicious and I'm excited to try it. But I was curious what size crock pot you use? I have a super small one (2 - 2.5 quarts) and will need to modify this recipe.
ReplyDeleteThis is wonderful! My 14 year old loves it! Thank you for sharing.
ReplyDeleteI made this today and am just now pulling it out! So Good and not too soupy but I did drain the diced tomatoes/chilies. I also added some mexican oregano & chili powder. It's got the perfect amount of kick to it! Thanks for sharing!!
ReplyDeleteThis was do unbelievably good.. And easy!! Thank you for sharing!!!
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteYummy! This is one of our favorite recipes! Thanks for posting it! We have tried it with hominy instead of corn, which was good too. This week we are going to have it on lettuce leaves like a taco... it should be great!
ReplyDeleteThanks again!
Adding this to my menu plan for next week! Thanks for sharing! :)
ReplyDelete-Bonnie
Made this dish over the weekend. Blogged about it this morning. Thanks for the great recipe.
ReplyDeleteJust dumped all into the crockpot about to start it up! Thank you for dinner tonight!
ReplyDeleteThis sounds really yummy! I make something similar to it. 6 chicken breasts, 2 cans of Rotel and a packet of Taco seasoning. I also found that when I used frozen chicken breasts it ends up soupy, but when I use fresh breasts, it's not hardly soupy at all! Haven't figured out why or what the difference is? I will definitely be trying your recipe this week! Thanks for sharing it. :)
ReplyDeleteI'm going to make this today... But wondered if it will make enough for 4 adults?
ReplyDeleteSounds like lots of people are finding this soupy, so I'm sharing the way that I make it:
ReplyDelete- In the crock pot, mix 1/2 cup of salsa with the beans and corn, top with the chicken and put the other 1/2 cup of salsa on top of the chicken.
- I do not use frozen chicken breasts
- I use the fresh mild salsa from Trader Joe's (bottled is too runny)
- I wait until the recipe is done(2.5 - 3 hours on high) to stir in the cream cheese (4 oz, cubed).
Hope you like it!
You make me feel like I can cook for my husband and not kill him!
ReplyDeletefound your blog via pinterest...LOVE this recipe. made it last night :)
ReplyDeleteSmelled awesome but tasted super plain and blah...I wasn't super excited about it
ReplyDeleteGoing to the store to get the ingredients rights now!
ReplyDeleteHi there!
ReplyDeleteJust wanted to let you know -- Tried this recipe & loved it!! YUMMO!
I loved it so much, in fact, that I am linking to this post in my blog's "Project: Learn to cook" section. (http://onedaysdreams.blogspot.com/p/project-learn-to-cook.html) I hope you don't mind! It's just too great not to share. :) Keep up the lovely blogging!
Found you on pinterest....Making this right now! looks yummy thanks for sharing! I also have used frozen chicken in my crockpot forever, and will continue to. No one has ever gotten sick from it in my house. If any bacteria survives those super hot temps it would be a miracle. I am sad that I only have 1/3 less fat cream cheese today. but I know it is going to be fabulous.
ReplyDeleteWe tried this last night and it was pretty Bland. I was excited to try it and it looked like it was going to be yummy but in all honesty...it needs something else! We did add black pepper, chili and onion powder but if I ever made it again, I'd maybe use brown rice instead of white for more flavor and add cilantro on the top. Will not be adding it to our meal plan. It's just too plain.
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteWhen I made I used whole chicken breasts instead and it turned out not be so soupy. Will be making again at some point.
ReplyDeleteI found this on pinterest, and made it for dinner tonight. I used 1 lb of fresh chicken (cause that's what I had). I also added about 2/3 cup chopped banana peppers, ans spiced it with onion powder, salt, pepper, and cumin.
ReplyDeleteCooking time ended up around 5 1/2 hours with the smaller amount of and thawed chicken.
After it was done cooking I seasoned it a little more, and added about 2 tbsp of flour to thicken the sauce. It ended up the consitency of enchilada filling. For dinner I had lettuce wraps with the chicken mix inside. It was awesome.Tomorrow I am going to try making enchilada with it in place of a standard filling.
Thanks for the great post!!
To easily thicken up crock pot meals, leave the lid off towards the end of the cooking, and the excess liquid will evaporate and cook off. This looks delicious, can't wait to try it.
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteI added cumin, garlic salt and coriander, and I pulled the chicken out once it was cooked and shredded it in my stand mixer. There was so much left over I made taquitos using the method from Our Best Bites: http://www.ourbestbites.com/2009/04/baked-creamy-chicken-taquitos/
ReplyDeleteThank you. I cannot say enough about how amazing this was- even my 18 month old & 3 year old ate!!
ReplyDeleteDo you think I could use browned hamburger instead of chicken?
ReplyDeleteDo you think I could use browned hamburger instead of chicken?
ReplyDeleteI made this to the T and it still burned and was dry. I threw in a can of cream of mushroom soup to try to salvage something...here's hoping!
ReplyDeleteOmg!I found this recipe on Pinterest and made it tonight and oh. em. gee. it was wonderful! My husband LOVED it! I followed the Pin to your blog to comment and let you know how much we enjoy it and I was shocked at the name of the blog...my maiden name is Larson! SO COOL! Thanks for a great recipe!
ReplyDeleteThanks for the recipe! It's so easy and looks delicious! It's currently in my crockpot! My in-laws are coming over tonight so I'm hoping this will hit the spot for everyone, thanks!!
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteI have searched for frozen chicken recipes for in the crock pot. This is in mine right now.:) Can't wait to try it. Thank you.
ReplyDeleteWe're making this tonight. Can't wait to see how it turns out. I'm personally not a huge fan of corn in my "mexican" food, so I left out the corn, doubled the beans, added a can of green chiles, and 1/2 cup of taco seasoning (I read on another pinterest recipe that had rave reviews about chicken, salsa and taco seasoning in the crock pot yields great burrito filling, so I didn't see the harm in combining the two). Hope my family devours it! Lol.
ReplyDelete**Also, about the frozen chicken comments, my Crock Pot handbook mentions using frozen chicken, and suggests cooking recipes that contain frozen meats an hour more than the recipe's suggested cooking time. Just a friendly FYI.
I made these for the family tonight and it was a hit all the way around! I loved it so much I mentioned your recipe on my blog and linked back to your recipe on your Blog!!
ReplyDeleteYUM!!! My friend showed me your recipe, I pinned it, then I featured it on my blog:
ReplyDeletehttp://bishopsfamilysite.blogspot.com/2012/05/inspiration-for-weekend-2.html
I am making this on Saturday! Thank you for the inspiration!
Blessings,
Janiene
I am making this today! I am sure that my family will love it. Thanks to Pinterest I found your blog and am now following you.
ReplyDeleteTIPS: Teach, Inspire, and Prepare Students
This has been my favorite go-to meal for Sundays or days I need to quickly throw a meal together in the crockpot for months now and its great! Yes, I use frozen chicken, organic that I freeze myself,and I only use 2 or 3 breasts, its never been a problem. :) I also use 2 cans of black beans, 2 cans of rotel and half of a bag of frozen corn. We usually have multiple colors of frozen peppers in the freezer, so I usually throw some of those in as well. I've probably made this 20 times since I found it on Pinterest! Just made it today for an impromptu potluck dinner that I just found out about at 10:30 last night, in fact! Sometimes we eat it with Jasmine rice, sometimes with tortilla chips, depending on our mood! :) We either call it Salsa chicken or Larson lingo chicken lol! :)
ReplyDeleteI have it in the slow cookery for the second time!
ReplyDeleteBeing an Aussie I don't actually know what rotel is, so after googling I settled on bottled salsa instead. I put 4 huge chicken breasts in (1.5 kg), 2 jars of salsa, 1 can of corn, 1 can of red kidney beans and 1 large block of Philly cheese. Last time I found it to be not at all soupy. This time I'm cooking it for tomorrow night's dinner to be rolled in tortillas, smothered with cheese and baked!
This is soooo awesome. Always looking for recipes for my solar oven. It is out cooking now! Can't wait!!!
ReplyDeleteThis is one of my favorite pin-spired recipes. I call it Mexican Goulash. ;) Just shared it on FB, too.
ReplyDeletejust wanted you to know that i make this recipe all the time, thank you! I love it- I especially use this whenever we have guests over for dinner, serve with homemade torillas, rice and a salad. Such an easy recipe that gets raves!
ReplyDeleteWhat size of a crock pot is this designed for?
ReplyDeleteFound this on Pinterest. Looks very interesting! And after reading many, many posts, I know this is going to be a fabulous dinner/lunch for my husband and I!! :o)
ReplyDeleteFound this on Pinterest. Looks very interesting! And after reading many, many posts, I know this is going to be a fabulous dinner/lunch for my husband and I!! :o)
ReplyDeleteI love this stuff...so easy, and so many ways to spice it up, or down :). To cut the fat, I substituted a small container of plain, nonfat Greek yogurt for the cream cheese. I also used white beans rather than black and added some chili powder for extra kick and cilantro at the end of cooking. I shredded the chicken, and this make a perfect white bean chicken chili :)
ReplyDeleteI have to add this as there were several people warning vehemently against using frozen chicken.
ReplyDeleteMisconceptions
Some cookbooks suggest that frozen poultry thaws and is held at a dangerously low temperature when cooking in a Crock-Pot. Bacteria in raw chicken multiplies between 40 degrees and 140 degrees Fahrenheit. A cooking temperature of 160 degrees should be achieved to safely cook chicken. Slow cookers set to the "low" setting that cook at a minimum temperature of 160 degrees and 200 degrees on "high" will safely thaw and heat chicken for long-term cooking.
Considerations
All brands of slow cookers, including Crock-Pots, come with specific instructions. If the instructions say specifically to use only thawed chicken, the advice should be followed. It is possible that some of the ceramic pots of these slow cookers may not heat quickly enough to reach a safe cooking temperature. Manuals for Crock-Pots and other brands of slow cookers can be found on the manufacturers' websites. These will include general instructions for cooking frozen meat.
This was fantastic! I found it on Pinterest and it was really easy to make. I own a daycare and love meals that I can start at nap and set and forget!
ReplyDeleteI pinned this on pinterest a while back and I'm finally getting around to making it...sitting in the crock pot as I type...smells good! :)
ReplyDeleteI made this tonight...It was wonderful. I used a can of Chipolte rotel tomatoes and it added just the right amount of kick.
ReplyDeleteFound this on pinterest. Yummy! I did add some italian dressing mix for a little more flavor though. I posted it on my blog Katie and Matt's Kitchen with a link back here. Thanks!
ReplyDeleteI'm about to put this in my crock pot right now! Thanks for sharing this recipe!!!!!
ReplyDeletethis recipe was sooooo good!! i posted it on my blog so other people could see how yummy it was so hopefully they will come back to your site and get more yummy ideas!! THANKS!!
ReplyDeletehttp://thepinningpirate.blogspot.com/2012/08/easiest-dinner-ever.html
Making this right now, love all the ingredients, i make something similar, but never used cream cheese before, should give it a whole different texture, thank you for the post, I know it will be a hit!
ReplyDeleteHi there! Quick question...I'm still learning the waters with my crockpot. I'd probably be putting it to cook before I leave for work around 8:30 AM, but my guests wouldn't arrive until 7-7:30 PM. If I leave it on low until about 6:30, and then let it sit to thicken for an hour or so, am I totally killing the recipe? Thanks! :-)
ReplyDeleteYUM, YUM, YUM! I made a few changes to mine...i thawed the chicken in a chipolte lime marinade, used rotel's lime & cilantro variety, added a can of green chiles, a chopped onion, and a packet of taco seasoning...since the chicken was thawed, it only took 6 hrs on low. I think the taco seasoning mix helped to tighten the whole thing up, so the sauce was thicker. This is definitely going into the rotation! Muy bueno :)
ReplyDeleteit's in the crockpot right now mmm can't wait ;D
ReplyDeleteI made this today and it certainly didn't turn out right. I put all the ingredients in, turned on the crockpot & went to work. I came home to a slightly burned dish & the cream cheese never melted. The chicken was cooked though. I threw in some cheddar cheese which seemed to help but it certainly wasn't soupy. If I make it again, I'll do it when I'm home so I can keep an eye on it.
ReplyDeleteI made this overnight in my crockpot because I am to anal to leave an appliance on while gone to work ha ha. Either way I woke up to my house smelling amazing. What is great is I used a 14 oz frozen chicken breast and when went to stir with an eating spoon, the chicken broke apart like butter. Did not need to do extra work to shred it. I am excited about tonight's dinner. Added some fresh cilantro to it for more of a latin flavor. Reusing this recipe again. Wonder why is fat free cream cheese bad to use?
ReplyDeleteI made this today. I thought it was yummy but missing a little something...chili powder? Taco seasoning? Will definitely be making it again though!
ReplyDeleteI made this today. I thought it was yummy but missing a little something...chili powder? Taco seasoning? Will definitely be making it again though!
ReplyDeleteWhy can't you use fat free cream cheese?
ReplyDeleteLoved the idea of a simple crock pot meal. However it was a failed meal. It looked actually pretty gross and unfortunately tasted how it looked. Hope to have a better success with the other meals.
ReplyDeleteI made this sunday overnight and put it in the frigde for dinner monday. It turned out awesome! My husband even liked it. I also felt like it might be missing something, maybe more seasoning, but that's my persronal taste. My husband said don't change a thing. Thanks for the great idea!
ReplyDeleteThis looks incredible and will be dinner for tomorrow. I'll probably add some taco seasoning like you suggested. Thanks for the recipe!
ReplyDeletewww.mrsmemorymaker.com
I have been making this for years. I actually made it tonight. Today was our first "chilly" day here and it seemed like the right comfort food. To add a kick, use a medium or hot salsa instead of Rotel. I add the cream cheese the last half hour and shred the chicken as the cream cheese is melting. This is a favorite and is often requested for parties!
ReplyDeleteI made this tonight using chicken breasts and the Hot rotel ( Yum O ) and we also added 2 cups of Instant brown rice to help with the liquid issue. It was great! Would probably wait to put the cream cheese in until nearly done but over all it is a keeper for my family recipe box. Thanks!
ReplyDeleteI really liked this. Very easy!
ReplyDeleteI am trying it with the sante fe cooking creme.
ReplyDeletemade this today after reading all of the reviews. It came out really good. I used 3 big boneless, skinless chicken breasts that I thawed right before I put the dish together, 1can corn, I can rinsed black beans, and one can rotel. I seasoned the chicken with a pretty generous amount of salt,pepper,cayenne, garlic and hot sauce then dumped everything else in. Set to low, stirred it once and after 5 hours I shredded the chicken (which was so tender it fell right apart!) Then I mixed in only half a block of cream chz cut into cubes and a little cheddar cheese that I had. Let it cook for another half hour and served over rice with some spicy enchilda sauce drizzled over top. Will definitely make again!
ReplyDeleteI am fixing to throw this in my crock pot RIGHT NOW!! My husband will love it. THANKS!!!!
ReplyDeletehave relatives in town. put this in the crock pot this morning and we all anticipated our dinner. Well just sent one of the guys after pizza cause it was bland and grey and nobody wanted to eat it.
ReplyDeleteI know everyone is using a crockpot, but I sometimes don't plan that far ahead, so I throw it all into my pressure cooker and it turns out fine. I let it cook a little while longer after its de-pressurized to make it not so soupy. I shred it and put it on small flour tortillas (fajita size). I use a nice green salsa, cilantro, and a squirt of lime to finish off the soft taco. Yummy! I use sour cream when I forget to buy cream cheese and it works out okay.
ReplyDeleteUnbelievable job mates, I enjoy going through your articles.
ReplyDeletefood network
Hello, Thank you for posting this recipe. I have shared this recipe on my blog with the way I prepare it, but linked back to you as the original source of the recipe:
ReplyDeletehttp://momhascooties.blogspot.com/2013/01/southwest-chicken-wraps.html#
Does anyone know how many weight watchers points this has per serving?!
ReplyDeleteI've been making similar recipe. Add a package of ranch dressing mix, 1 tsp Cumin, 1 tsp Chili Powder and 1 tsp onion powder. believe me it adds great flavor and a lil spice. My husband LOVES it. He took some for a co worker who loved it also and demanded i give him the recipe. lol. Its a winner.. heres the version i use.
ReplyDeleteCrock Pot Cream Cheese Chicken Chili
2 chicken breasts, still frozen
1 can Rotel tomatoes
1 can corn kernels, do not drain
1 can black beans, drained and rinsed
1 pkg. Ranch dressing mix
1 T cumin
1 t chili powder
1 t onion powder
1 8-oz pkg. cream cheese
_________
Put the chicken in the crock pot.
Top with the tomatoes, corn,
the drained and rinsed beans,
ranch dressing, cumin, onion and chili powders,
stir to combine then top with the cream cheese.
Cook on low for 6-8 hours, stirring one or twice
to blend in the cheese.
Shred the chicken into large pieces
and serve over rice or as a dip with tortilla scoops. yum!
I'll post it at my blog. which is http://lifeofascaleswife.blogspot.com/
This comment has been removed by the author.
ReplyDeleteThanks for the recipe! I followed the recipe and this are my results. only required 4.5 hrs in low. I used a 3 pound bag of frozen chicken breasts from walmart that I bought today and went straight from the walmart bag to the crockpot. My Rotel was the "Chili fixin". At the 4th hr I checked and all was cooked and cheese melted but it tasted bland. There is no way Im going to eat 3pnds of bland chicken, so I added what we in the latin community call Adobo (seasoning mix of salt,garlic,oregano and tumeric) , shredded the chicken and turned to high for the next 30 min with the lid semi open. It is good but I will have to wait for my other half to give the final approval :-) Btw, I Love Slow Cooker Liners cleaning couldnt be easier. Thanks again for the recipe
ReplyDeleteNext day feedback... Its look is not appealing at all! The recipe is not for us. Live and learn
ReplyDeleteVery good site you have here but I was curious if you knew of any
ReplyDeletecommunity forums that cover the same topics talked about here?
I'd really like to be a part of online community where I can get comments from other experienced individuals that share the same interest. If you have any recommendations, please let me know. Many thanks!
My website :: Methadone Addiction
Lactose intolerant ideas to replace the sour cream?
ReplyDeleteMy mother-in-law made this for us a few weeks ago, and it was so yummy! I just included it on our weekly meal plan for this week. Thanks for the easy dinner idea!
ReplyDeleteI made this tonight and it was delish!! Thanks for the recipe :) I added some avocado as garnish
ReplyDeleteHi friends, good post and good urging commented here, I am in fact enjoying by
ReplyDeletethese.
Feel free to visit my web page automated seo software
Hi there, yes this piece of writing is genuinely good and I have learned lot of things from it on the topic of blogging.
ReplyDeletethanks.
Here is my webpage: Dental Implant Costs
My husband can't eat corn, what is good?
ReplyDeletei love this stuff! i usually wait to add the cream cheese until about 30 mins before serving. i have also made this on the stove top. it is awesome with some sriracha drizzled over the top!
ReplyDeleteI made this for the first time tonight, and it was AMAZING!!! I added some crushed red pepper and half a pack of taco seasoning, and it tasted great. It was pretty soupy after 6 hours, so I cooked it uncovered on high for the last 30 minutes and it thickened up quite a bit. Thank you for this great recipe!
ReplyDeletewe love this recipe - it's so good! and i have prepped it and froze it for after baby comes... and i shared your blog post on my blog, http://rachelinraleigh.com
ReplyDeleteI am putting this on this morning to have for Sunday dinner. I have a family member who is allergic to tomatoes, so I am using chopped red, green, and yellow peppers and some red onion instead. I'll let you know how it turns out!
ReplyDeleteI just made this and it's so, so good! I cooked it on low for about 5 and a half hours. I use whole, fresh chicken breast (about 3 pounds.) I didn't have a probably with it being too soupy at all. This will definitely be added into our menu rotation.
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteExcited to try this. I have it in the crockpot now and am planning on serving burritos tonight. I used fresh chicken breasts opposed to the frozen so we'll see how it turns out!
ReplyDeleteRock out! have made this several times at home and now I'm sharing it with my freezer friends cooking group. Would love a printable version of this recipe. just came on to print it for our freezer friends binder and I'm floundering a bit... thanks for the awesome recipe!
ReplyDeleteToy gun is very popular toy for children. Most of them like this very much. They always like to play with it. I have a wab site. Anybody can find deferent kind of toy gun here. Everybody welcome to my Toy guns site.
ReplyDeleteMade this tonight for dinner -- YUMMO! Used hominy/posole instead of corn -- and added the beans after it was done - it was delicious and easy peasy. Thanks!!
ReplyDeleteI've made this as is, and it was good. Today, I used a pork loin in place of the chicken. It was every bit as fab as with the chicken. I'm going to make enchiladas with it. One thing I did different was to ladle out some of the liquid & add the cream cheese and taco seasoning at the end. Keeper!
ReplyDeleteThis sounds delicious but can it be frozen? I am trying to make freezer meals for my friend who is about have a baby.
ReplyDeleteWe love the recipe. I added a second can of rotel, a packet of taco seasoning and spicy ranch dressing mix. AMAZING! My husband loved it and requested it be added to our frequent recipe list.
ReplyDelete