Creamy Mexican Chicken Crock Pot Recipe Recipe For Banana
CROCK POT CREAMY MEXICAN CHICKEN (AKA FIESTA CHICKEN)
Creamy chicken dish that you can spice up to suit your taste. Basically, it's slow cooker chicken with cream cheese & any other ingredients you like. This recipe is our favorite combination and has a mexican flair. Plus, using the crock pot makes this dish simple & fills the whole house with a nice aroma. We like it best served over cooked egg noodles or rice. I gave this recipe to my cousin & she serves it by adding spoonfuls of it to pre-made taco shells. (Note: sometimes instead of onion & red bell pepper I just add 1-1 1/2 cups of frozen bell pepper/onion from the bag in the freezer secion)
Provided by BlondieItaliana
Categories One Dish Meal
Time 4h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
MEXICAN CREAM CHEESE CROCK POT CHICKEN
Our Easy Mexican Cream Cheese Crock Pot Chicken is a delicious "dump" crockpot recipe that makes a creamy Mexican style chicken for a great taco filling!
Provided by kathleen
Categories Main Course
Time 4h20m
Number Of Ingredients 9
Steps:
- Add all ingredients to crockpot EXCEPT cream cheese.
- Cook on high for 4-6 hours or low for 8 hours or until chicken is extremely tender.
- Remove chicken and shred. Add back to crock pot. Add cream cheese, cover and continue to cook on high for 30 minutes. Stir well and serve with tortillas or over rice.
Nutrition Facts : ServingSize 1 /8 of the recipe, Calories 307 kcal, Carbohydrate 18 g, Protein 18 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 67 mg, Sodium 1742 mg, Fiber 5 g, Sugar 5 g
CREAMY MEXICAN CHICKEN
This is a recipe I just tried last night and my husband wouldn't quit raving about! It's easy to make, light on calories, and great for the whole family. It can be made spicier or milder depending on you taste. We like it very spicy, so we added some cayenne before putting it in the oven.
Provided by Olivias Mommy
Categories Chicken Breast
Time 50m
Yield 6 , 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Heat oil in skillet.
- Add onion, garlic, and all seasonings, and chicken and lightly brown.
- Meanwhile, prepare spanish rice according to box directions.
- Spray bottom of casserole dish and add spanish rice.
- Top with chicken mixture.
- In separate bowl, whisk together cream cheese, milk, sour cream and green chilies.
- Pour over chicken and rice.
- Sprinkle with a little more paprika.
- Cook in oven at 350 for 25-30 minutes, or until slightly bubbling.
Nutrition Facts : Calories 315.6, Fat 16.8, SaturatedFat 7.6, Cholesterol 99.8, Sodium 776.1, Carbohydrate 7.4, Fiber 0.6, Sugar 1.1, Protein 32.7
CROCK POT MEXICAN CHICKEN
The one great thing about this recipe is that you can use FROZEN chicken breasts. The chicken turns out so moist and tender it cuts like butter. I shred this and serve it over white rice. A great blend of ingredients cook into a savory, saucy chicken.
Provided by The Kissing Cook
Categories One Dish Meal
Time 5h10m
Yield 6 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 303.3, Fat 4.9, SaturatedFat 1, Cholesterol 75.5, Sodium 635.1, Carbohydrate 33.4, Fiber 8.1, Sugar 7.6, Protein 33.9
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