Mexican Crock Pot Chicken With Cream Cheese Recipe 45
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
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 CROCK POT CHICKEN WITH CREAM CHEESE RECIPE - (4.5/5)
Provided by á-33667
Number Of Ingredients 13
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 MEXICAN CHICKEN RECIPE - (4.3/5)
Provided by natcat
Number Of Ingredients 5
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.
CROCK-POT CHEESY MEXICAN CHICKEN AND RICE
A delicious combination of cheese, chicken, salsa and rice. I created this recipe when I needed to make dinner in the crockpot because my husband was redoing the floors in the kitchen and I had no stove to use. Thanks to him a new chicken recipe was born. I use my homemade canned salsa but any salsa will do. Also, we mostly eat chicken breast, but you can use any type of chicken. The cooking time will need adjusted longer for dark meat or chicken on the bone. There are several variations for this recipe such as adding beans, corn, mushrooms, etc. The possibilities are endless.
Provided by CrissyJ76
Categories One Dish Meal
Time 4h20m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 8
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.
EASY BUDGET MEXICAN SLOW COOKER CHICKEN
This is a super easy, budget-friendly family dinner that feeds a lot of people.
Provided by Michele Kostelecky
Time 4h40m
Yield 10
Number Of Ingredients 6
Steps:
- Place frozen chicken breasts into a slow cooker and cover with corn, black beans, and salsa.
- Cook on High for 4 hours.
- Transfer chicken breasts to a cutting board and shred with 2 forks. Return shredded chicken to the slow cooker and stir in brown rice. Mix in cream cheese, cover, and cook for 30 more minutes.
Nutrition Facts : Calories 377.5 calories, Carbohydrate 47.8 g, Cholesterol 56.5 mg, Fat 12.4 g, Fiber 5.9 g, Protein 20.3 g, SaturatedFat 6.1 g, Sodium 695.5 mg, Sugar 3.2 g
SLOW COOKER SHREDDED MEXICAN CHICKEN
Slow cooker Mexican-style shredded chicken. Perfect for tacos, quesadillas, and many other Mexican dishes!
Provided by mrlkn
Categories World Cuisine Recipes Latin American Mexican
Time 4h20m
Yield 6
Number Of Ingredients 9
Steps:
- Mix chile powder, paprika, onion, garlic, and cumin together in a small bowl.
- Pat chicken dry with paper towels. Lightly coat with olive oil and season with salt and pepper. Coat all sides of chicken with seasoning mix.
- Pour 1/2 of the salsa in a slow cooker and spread to cover the bottom. Place chicken on top and cover with remaining salsa.
- Cook on Low for 6 to 8 hours or on High for 4 hours, until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Shred chicken with tongs and stir thoroughly so it can absorb remaining juices in the slow cooker.
Nutrition Facts : Calories 177.8 calories, Carbohydrate 5.5 g, Cholesterol 68.3 mg, Fat 5.1 g, Fiber 1.5 g, Protein 27 g, SaturatedFat 1.1 g, Sodium 635.4 mg, Sugar 2.4 g
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