Crock Pot Mexican Chicken
- Ready In:
- 6hrs 10mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 3 small boneless skinless chicken breasts, frozen (or 2 large)
- salt & pepper
- 1⁄4 teaspoon onion powder
- 1 (10 ounce) can red enchilada sauce
- 1 (10 1/2 ounce) can condensed cheddar cheese soup, undiluted
- 1 (15 ounce) can black beans, drained but not rinsed
- 1⁄2 - 1 tablespoon chili powder (depends on how spicy you like it)
- 2 ounces cream cheese, softened
- tortilla chips
directions
- Place breasts in a large crock-pot then sprinkle with salt & pepper. Pour the enchilada sauce over the chicken then cover & cook on low for 4 hours.
- Remove the chicken & shred. Whisk in the cheese soup until smooth then add the chicken, beans, & chili powder.
- Continue to cook for another 2 hours. During the last 30 minutes add the cream cheese, stir to melt.
- Serve with tortilla chips.
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RECIPE SUBMITTED BY
Nasseh
United States
Follower of Jesus: I have a strong faith in God & his love for all of us. He is the first & last in my life and it is my desire to tell others of His greatest gift to us...His Son. Explorer: I love to learn about new cultures & try new foods. While in Morocco I learned to appreciate the use of spices. Wife: I'm married to my best friend. Sister: I am the oldest of six children. Mother: My son lives in CA while my daughter lives close to me. Grandmother: My beautiful granddaughter has stolen my heart.