Thursday, December 12, 2013

Cream Cheese Crock Pot Chicken



Serves 6-8

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 (or store brand) 


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, stir the ingredients. You can shred the chicken when it is done, or just leave it as tenderloins. Turn the crock pot off & let it sit for about 30-45 minutes so that the chicken soaks up the cream cheese. Can be served over rice, in a burrito, or an a tortilla with lettuce, cheese, and salsa. 

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