Mexican Crock Pot Chicken With Cream Cheese Recipe 45

MEXICAN CREAM CHEESE CROCK POT CHICKEN

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.

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

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.

CROCKPOT MEXICAN CHICKEN

Steps:

• Lightly coat a 6-quart slow cooker with nonstick spray. Season both sides of the chicken with 1 teaspoon kosher salt and black pepper.
• Heat the olive oil in a large skillet. Once hot and shimmering, add the chicken. Sear each side for 2 to 3 minutes each, just until brown (the chicken does not need to be cooked through). Do not disturb the chicken while each side sears. Transfer to the prepared slow cooker.
• Sprinkle the chicken with the chili powder, garlic powder, onion powder, oregano, and remaining 1/2 teaspoon kosher salt. Pour in the tomatoes including their juices. Scatter the chipotle peppers over the top.
• Cover and cook on low for 4 to 5 hours or on high for 1 to 2 ½ hours, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. The cooking time will vary based on your slow cooker and the size of your chicken breasts. Remove the chicken to a cutting board. Let the chicken rest for 5 minutes, then shred with two forks, either on the cutting board or return it to the slow cooker and shred it directly in the slow cooker with two forks (or for even faster shredding) a hand mixer.
• Return the chicken to the slow cooker (if needed) and stir in with the cooking liquid. Add in the optional beans and Mexican corn (if using). Cover and cook on low for 15 minutes to allow the chicken to absorb the flavor and cooking juices. Taste and season with additional salt as desired. Serve the chicken hot, on top of brown rice, inside enchiladas, for quesadillas or tacos, or any way you like.

CROCK POT MEXICAN CHICKEN RECIPE - (4.3/5)

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.

CREAM CHEESE CHICKEN - CROCK POT

Steps:

• Brush chicken with butter and sprinkle with salt and pepper.
• Place in a crock pot and sprinkle dry mix over all.
• Cover and cook on low for 6 - 7 hours.
• About 45 minutes before done, mix soup, cream cheese, and onion in a small saucepan. Cook until smooth.
• Pour over the chicken. Cover and cook another 45 minutes.
• NOTE: I will have the sauce already cooked and frozen and ready to pour over the chicken after it's been cooked in the crock pot, and will include that and the uncooked chicken with the meal.

SHREDDED TEX-MEX CROCK-POT CHICKEN

Steps:

• In a small bowl, combine the cumin, chili powder, onion powder, garlic powder, smoked paprika, coriander, salt and black pepper.
• Stir until well mixed.
• Place the chicken inside the insert of your crock pot.
• Sprinkle the top of the chicken breasts with half of the seasoning.
• Then, flip the chicken and sprinkle the other side with the remaining seasoning mixture.
• Add the chicken broth or water to the crock pot.
• Squeeze the juice from the limes over the top of the seasoned chicken.
• Add the cilantro leaves, onion wedges, and jalapeño slices to the crock pot, arranging them in and around the seasoned chicken breasts.
• Cook on low for 3-5 hours, or until cooked through (different crock-pots cook at varying heats) and tender.
• Remove chicken breasts from the crock pot, shred and place in a bowl. Set aside.
• Strain the liquid through a fine mesh strainer, reserving the liquid and discarding the solids.
• Add all of the juices back to the shredded chicken.
• Stir to distribute them all over the meat.
• Garnish, if desired, with chopped cilantro and sliced green onions.

LOW FAT CROCK POT MEXICAN CHEESY CHICKEN WITH BLACK BEANS

Steps:

• Place all ingredients except cream cheese and sour cream in crock pot.
• Cook on low 6 hours or on high 4 hours.
• Last 45 minutes add sour cream and cream cheese.

MEXICAN CHICKEN CASSEROLE

Steps:

• Preheat oven to 400. Grease a 9 x 13 baking dish.
• Combine the chicken, cream cheese, salsa, half the shredded cheese, and 1/2 tsp ground chipotle pepper. Mix well. Put in the prepared casserole dish. Top with the remaining cheese and sprinkle on the ground chipotle pepper.
• Bake for 20 min or until hot and bubbly.