Mexican Crock Pot Chicken With Cream Cheese Recipe 45

Steps:

• First place your chicken in the bottom of the crock pot and season them on both sides with the taco seasoning. Next add all other crock pot ingredients. Cream of chicken, cream cheese, salsa, and rotel. I always add the shredded cheese last right before I eat. Cook first ingredients in crock pot for min 4 hours. Serve it up on a bed of fluffy rice. Add all kinds of toppings. Its basically SUPER yummy.

Steps:

• Add all ingredients to crock pot EXCEPT cream cheese & yes, you can add the chicken breasts frozen.
• Cook on high for 4-6 hours or low for 8 hours.
• Add the package of cream cheese (whole) to top of cooking chicken mixture for last 30 minute of cooking.
• Serve over cooked rice or egg noodles with a dollup of sour cream & sprinkles of shredded cheddar if desired.

Steps:

• Place chicken pieces in crock pot and sprinkle Italian seasoning over chicken. Sprinkle with 2 tablespoons melted butter.
• Cook on low for 4-6 hours.
• Melt 2 tablespoons butter in a sauce pan and saute onion and garlic. Add Cream of Chicken Soup, cream cheese, and chicken broth. Stir until smooth.
• Add this mixture to crock pot and cook on low for an additional hour.

Steps:

• Put frozen chicken in the crock pot. Put cream cheese on top of the chicken. Dump in the rinsed & drained black beans. Dump in the drained corn. Dump in the Rotel. Cover & cook in on low for 6 to 8 hours. Stir every 2 hours. When done, turn the crock pot off & let sit for 30 to 45 minutes to not be as soupy. Shred the chicken or just leave it as tenderloins. Serve over rice or in tortillas.

Steps:

• Combine the broth, salsa and flour in a slow cooker, whisking to blend, stir in onion.
• Arrange the chicken breast in the crock-pot; cover and cook on LOW for 6 hours.
• Remove the chicken breast to a plate; ladle sauce from pot into a blender and puree,(Or use Stick blender for easy clean-up), stir in sour cream.
• Return chicken and sauce to crock-pot; keep warm until ready to serve.
• Warm beans in a small pan on stove; warm tortillas in tortilla warmer in microwave.
• Arrange chicken on plates and top with shredded cheese; Serve with Beans, lettuce, additional salsa and tortillas.

Steps:

• Brush chicken with butter and sprinkle with the dry Italian seasoning mix/ (I did two layers in my crockpot to make sure that the Italian seasoning got on all the chicken and not just those pieces on top.) Do this on both sides.
• Cover and cook on low for 6-7 hours or cook on high for 3-4 hours.
• About 45 minutes before done, brown the onion in the butter and then add the cream cheese, soup, and chicken broth to the saucepan. Add the crushed garlic and stir all ingredients until smooth. Add salt and pepper to taste.
• Drain some of the liquid in the crockpot (about half) and pour sauce mixture over chicken and cook an additional 30-45 minutes.
• Remove chicken to platter and stir sauce before ladling some over the chicken and serving the rest in a gravy boat. Serve over faux rice or LC pasta.
• For 4oz of meat and 1/4 cup of sauce:.
• Calories: 307.
• Fat: 21.
• S. Fat: 8.
• Carbs: 6.
• Fiber: Trace.
• Protein: 26gms.