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June 24, 2015

Crock Pot Mexican Chicken

This Crock Pot Mexican Chicken is the perfect quick-fix meal! 
You family will fall in love with this super simple recipe!

Crock Pot Mexican Chicken

Cooked & Diced or Shredded Chicken (Approximately 1-2 lbs.)
1 Block of Cream Cheese
1 Can of [drained] Black Beans
1 Can of Corn
1 Jar of Salsa*
(You could use a can of diced tomatoes or a can of Rotel instead.)
1 Package of Taco Seasoning

Around here, we like to keep things pretty mild, but if you are looking for more spice, add chili powder or crushed red pepper to taste.

We simmer the mixture it in the Crock Pot for 2-3 hours. 
(You can use frozen chicken for this recipe - It will just need to cook a little longer.)

We serve the mixture over rice, but it can also be served with a side of Tostito chips or thrown on tortillas - Yummy! 

If you have seen my Fiesta Bowls, this is the same mixture I like to use for those!

Do you love this style of food as much as we do? Check out this Tostito Chicken Casserole!

Psst....Have you pre-ordered the Pioneer Woman's new cookbook?

Joining Andrea for Recipe Club~