I promised you a crockpot recipe which you could make for our upcoming Sew Along Day this Saturday– I think you will like this! Creamy Mexican Crockpot Chicken is the easiest and tastiest recipe you will ever make in your crockpot! You literally just dump everything in, stir and cook. There are a lot of similar recipes on the internet, but adding something fresh at the end- like the chopped tomato and onion- makes a huge difference in the flavor and texture of the final dish. You can prep your shredded cheese, chopped tomatoes and onions the night before, then assemble everything in the morning. Sew all day!! And be rewarded with this yummy dinner afterwards….
Creamy Mexican Crockpot Chicken
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1” cubes
- 1/2 of a 16 oz jar of salsa
- 14.5 oz can of beans, rinsed and drained (I like black beans)
- 1 cup frozen corn, or 1 can of corn drained
- 14.5 oz can diced tomatoes
- 2.25 oz can sliced olives, drained
- 7 oz can diced green chilies (or 2 small cans, 3 oz each)
- 8 oz cream cheese
- Hot cooked rice
- Shredded cheddar cheese
- Chopped tomato (fresh)
- Chopped green onion
- Chopped cilantro or parsley (optional)
Place all ingredients except cream cheese and serving garnishes into a medium sized crock pot. Stir. Cook on low about 4 1/2 hours. Place cream cheese on top and cook an additional half hour. Stir cream cheese into chicken mixture until melted and smooth.
Place rice in bowls. Spoon chicken over the top. Sprinkle with cheese, tomato, onions and herbs.
Makes about 6 servings.