A easy, yummy, mexican-type crock pot recipe!
Ingredients:
bag frozen chicken breast tenderloins
8 oz block cream cheese
1 can black beans, drained
1 can corn, drained
1 can rotel
Prep:
Put frozen chicken in crock pot and put cream cheese on top of chicken.
Dump in drained and rinsed beans, corn and rotel. Cover and cook on low 6-8 hours.
Stir ing every couple hours.
Shred chicken (when done)
After 6 hours: turn crockpot off and let it set for 30-45 min to thicken and serve over rice!
The next night, I make tacos out of the leftovers to get a second meal out of this!
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