Creamy Mexican Chicken Crock Pot Recipe Recipe For Chicken

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MEXICAN CROCK POT CHICKEN WITH CREAM CHEESE RECIPE - (4.5/5)



Mexican Crock Pot Chicken with Cream Cheese Recipe - (4.5/5) image

Provided by á-33667

Number Of Ingredients 13

In the Crockpot
2-3 Boneless skinless chicken breasts (depending on size)
2 Tbsp cream cheese
1 can Cream of chicken
1/2 cup salsa
1/2 can of rotel tomatoes
1/2 cup of mixed shredded cheese (go ahead add a little more)
Sprinkle taco seasoning
Put it on a bed of fluffy rice.
Toppings
Crunched up tortilla chips
Canned seasoned black beans
MORE SHREDDED CHEESE

Steps:

  • First place your chicken in the bottom of the crock pot and season them on both sides with the taco seasoning. Next add all other crock pot ingredients. Cream of chicken, cream cheese, salsa, and rotel. I always add the shredded cheese last right before I eat. Cook first ingredients in crock pot for min 4 hours. Serve it up on a bed of fluffy rice. Add all kinds of toppings. Its basically SUPER yummy.

CROCK POT CREAMY MEXICAN CHICKEN (AKA FIESTA CHICKEN)



Crock Pot Creamy Mexican Chicken (Aka Fiesta Chicken) image

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

5 chicken breasts (I use the family size package of 5 that I store in the freezer)
1 (15 1/2 ounce) can black beans, drained
1 cup frozen corn
6 ounces black olives, drained (sliced black olives)
1/2 onion, chopped
1/2 red bell pepper, chopped
1 (15 ounce) jar salsa, medium
1 (8 ounce) package cream cheese
1 -2 tablespoon taco seasoning (I use Taco Bell or Lawry's Taco Seasoning)

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.

CROCK POT CHICKEN BREAST IN POBLANO CREAM



Crock Pot Chicken Breast in Poblano Cream image

I love crock pots, even have a small one on the boat. A simple one pot meal! Especially good served over egg noodles or rice.

Provided by Galley Wench

Categories     Chicken

Time 5h15m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless chicken breasts
1 medium onion, chopped
2 garlic cloves, minced
1 poblano pepper, seeded and cut into thin strips
3/4 cup chicken broth
2 teaspoons cumin
1 tablespoon adobo sauce (from canned chipotle chilis)
salt & pepper
8 ounces cream cheese
4 ounces parmesan cheese, grated

Steps:

  • Season chicken breast with salt and pepper.
  • Place onion, garlic, poblano and chicken breast in crock pot.
  • Mix together broth, adobe sauce and cumin; pour over chicken.
  • Cover and cook on low for 3 hours.
  • Meanwhile, dice cream cheese and allow to come to room temperature.
  • After cooking for three hours, ladle into a small bowl approximately 1/2 cup of hot broth from crock pot.
  • Whisk in the cream cheese.
  • When well incorporated, add cream cheese mixture to crock pot; stirring well.
  • Cover and cook on low for an additional 1 1/2 hours (or until done).
  • Serve over rice or noodles.
  • Garnish with fresh parmesan cheese.

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