Cream Cheese Crockpot Chicken

Well, I'm really on a roll today - all these fun pinterest recipes I have been trying.

This is what I'm making for supper tonight.  It's in the crockpot as we speak....or read....or whatever.  I can't wait to try it and see what it's like!

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Here is what you need:

- Bag of frozen Chicken Breast Tenderloins (2.5-3lb bag)
- 8 oz block of cream cheese (don't use Fat Free! 1/3 less fat or regular is fine)
- Can of Black Beans, drained & rinsed. (or Pinto Beans if you prefer)
- Can of Corn, drained.
- Can of Rotel

Directions:
Put frozen chicken in the crock pot.
Put Cream cheese on top of the chicken.
Dump in the Black Beans (make sure they are drained & rinsed!!!)
Dump in the drained corn.
Dump in the Rotel,  (I used a can of diced tomatoes, then added some chili powder, cumin and a little garlic for extra flavor....and I was going to add a little can of diced chiles, but I didn't have any.) 

Cover & cook in your Crock Pot on low for 6-8 hours.
Every 2 hours, stir the ingredients.
You can shred the chicken when it is done, or just leave it as tenderloins.
This is what it looks like after 6 hours:

Turn the crock pot off & let it sit for about 30-45 minutes.
It is a little soupy, but letting it sit causes it to not be as soupy.

Serve this over rice. The rice soaks up some of the soupy-ness.

It makes a lot, it feeds 6-8 adults. You could have it for dinner a couple nights & for lunch.
I actually like it better on the 2nd day, when it isn't as soupy.
So, you could make this the day before & then keep it in your fridge overnight.
When we have it on a leftover day, sometimes I combine the rice & the cream cheese chicken mixture and use it for burritos. Add a tortilla, some lettuce, cheese & salsa.
Easy. Good. Healthy.

And, you could use pinto beans instead of black beans.
Make a tostada or a rice bowl.
So many options!
Whatever floats your boat!

 

I'm going to serve it with rice in tortillas.  It seems like a yummy supper! I hope it's as delicious as it sounds!

 

Enjoy!

 

oh, and p.s. (This recipe is adapted from thelarsonlingo.blogspot.com and off of pinterest.)