I don’t know about you, but I am truly enjoying these days anticipating a change in weather and soaking in all these fun and delicious recipes! Did you share the pot of Mexican Hot Chocolate with any friends or loved ones…or did you keep all of the chocolatey (and spicy!) decadence to yourself?? Either way, I hope you treated yourself to a Home in my Heart kit! If you haven’t yet, it is never too late to join in on the fun.
Before I share our next recipe with you, I wanted to take some time to share that I know how sometimes we just lose interest in a project that we’ve started. Since I know that feeling all too well, it’s important to note that this Home in my Heart kit is NOT one of those projects – whew! This fun little project will come together so quickly that you won’t have time to get bored with it! This quilt is brimming with possibility…waiting for you to tap into it and reignite your creative passion! 😅 And, what’s more exciting is that you get to experience this all while feeling the mutual joy in community, as we cook together (virtually) and as we discover that creativity (and food!) can truly draw people together ♥
Ok…enough talk, let’s get creative (both in the kitchen and the sewing room!!) This week’s recipe is Creamy Mexican Crockpot Chicken, and it 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. Indulge in the Home in my Heart kit all day!! And be rewarded with this yummy dinner afterwards….
Creamy Mexican Crockpot Chicken
Makes about 6 servings.
- 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.
Click here for a printable PDF of the recipe.
Maybe switch things up tonight and invite a friend over for dinner! I’ve found the best experiences were made with friends, family and food! That’s what makes this full month of heart-warming recipes + heart-warming project so special! Ready to join the fun? Purchase your very own Home in my Heart kit below!
The chicken recipe sounds yummy!
This Creamy Mexican Crockpot Chicken sounds very yummy! Our family will enjoy it!
Sounds delicious and easy. Printed to use soon as it’s getting to be soup weather.
Thanks for sharing.
I’m going to make this for a friend who’s been in a terrible accident and is recovering at home now! Sounds like the recipe for a warm loving delicious dinner!
Thank You for helping me decide on such a great recipe!!!
Sounds delish, downloaded for when needed.
This was so easy and delicious ! Can be adapted as far as how much seasoning to use.