Creamy Mexican Chicken Crock Pot Recipe Recipe For Shrimp

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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.

CREAMY MEXICAN CHICKEN



Creamy Mexican Chicken image

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

1 1/2 lbs chicken tenderloins
1/2 cup diced onion
3 fresh garlic cloves, minced
2 tablespoons olive oil
1 cup skim milk
1/3 cup light sour cream
8 ounces low-fat cream cheese
1 (6 ounce) box Spanish rice, prepared, I use Old El Paso, I think this is 6 ounces but I'm not sure
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1 (2 1/4 ounce) can diced green chilies

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

LATIN-INSPIRED SPICY CREAM CHICKEN STEW



Latin-Inspired Spicy Cream Chicken Stew image

My old roommate, who was Latino, gave me this recipe about 8 years ago. Recently I was cleaning out a cookbook and found the recipe tucked away. This is extremely delicious. I don't know what it was called, she just said it was something her mom used to make when she was younger. Depending on how spicy you like it, you omit or ramp up any variety of hot spices you like. This is great served over rice with shredded cheese and sour cream -- or even with corn bread. It is really versatile.

Provided by MSHELLZ2U

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 8h25m

Yield 8

Number Of Ingredients 11

6 skinless, boneless chicken breast halves
3 (14.5 ounce) cans diced tomatoes
1 (16 ounce) jar green salsa
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can pinto beans, drained and rinsed
1 (15.25 ounce) can whole kernel corn, drained
1 (1.25 ounce) package taco seasoning
1 tablespoon chopped fresh cilantro
2 teaspoons ground red chile pepper, or to taste
1 teaspoon ground cumin
½ cup cream cheese, softened

Steps:

  • Place the chicken breasts into the bottom of a slow cooker, and pour tomatoes, green salsa, black beans, pinto beans, and corn over the chicken. Sprinkle taco seasoning, cilantro, ground red chile, and cumin over the mixture, and stir to combine. Cover the cooker, set on Low, and cook until chicken is very tender and the mixture has thickened, 8 to 10 hours.
  • For soup, leave all liquid in the cooker; for a thicker stew, remove some liquid if desired. Mix 1 or 2 tablespoons of liquid with cream cheese in a bowl, stir until smooth, and mix the cream cheese into the cooker to make a creamy sauce. Continue to cook for 15 minutes, then serve.

Nutrition Facts : Calories 330.8 calories, Carbohydrate 37 g, Cholesterol 61.6 mg, Fat 7.9 g, Fiber 7.7 g, Protein 26 g, SaturatedFat 3.9 g, Sodium 1301.8 mg, Sugar 8.2 g

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