Mexican Crock Pot Chicken With Cream Cheese Recipe 455

Steps:

• Mix all ingredients together and submerge frozen chicken breasts into mixture. Place Crock Pot on High and cook for 5 hours. Take chicken out and shred. Place back into Crock Pot and turn the Crock Pot off. The flavors will adhere to the chicken and make this moist and tender.
• Enjoy!

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:

• 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:

• Place skinless chicken thighs in crock pot.
• In separate bowl, mix tomato paste, enchilada sauce mix powder, and water together.
• Pour this mixture over the chicken in the crock pot.
• Cook on Low for approximately 8 hours.
• Turn control to High and stir in cheese.
• If sauce is too thick, stir in a little hot water.
• Serve in a shallow casserole dish, garnished with sliced black olives, green onion, and sour cream, if desired.
• For a complete meal, you might serve it on a bed of shredded lettuce, with salsa, and rice on the side.
• Also, makes great burritos served in warm tortillas!

Steps:

• 1. Place chicken breasts in the crockpot.
• 2. Mix together the salsa, queso dip, chicken stock, taco seasoning, garlic powder and uncooked rice.
• 3. Pour the mixture over the chicken.
• 4. Cook on low for 4-5 hours Adjust cooking time depending on the size of the chicken breasts.
• 5. Garnish with sour cream if desired.

Steps:

• Heat olive oil in a skillet over medium-high heat and cook chicken thighs until browned on the outside, about 10 minutes. Transfer to a slow cooker.
• Grind garlic granules, chili powder, ground cumin, paprika, pepper, sugar, mustard powder, coriander, oregano, thyme, cayenne, ginger, cumin seeds, and sea salt in a mortar and pestle to make the spice mix.
• Sprinkle 1/2 the spice mix over the chicken and pour in enough water to cover. Add remaining spice mix, tomato puree, shallots, onion, red bell pepper, yellow bell pepper, and honey to the slow cooker.
• Cover and cook on Low until flavors are well combined and chicken is no longer pink in the center, 6 to 8 hours

Steps:

• In crock pot, whisk together the soups, water and spices. Stir in the salsa, beans and green chilies. Place the chicken breasts into the mixture.
• Cook on LOW 6 hours.
• Shred the chicken and stir in the cheese. Let cook another 30 minutes until cheese has melted and warmed through.
• Serve with warm flour tortillas and shredded lettuce. Roll up like a burrito, or serve over a bed of shredded lettuce with baked tortilla chips for "taco" salad.