Recipe: Creamy Mexican Chicken in the Crockpot

Before I give you the recipe, please help a sista out!  Click on this link to go toYoutube and “like” this video by giving it a thumbs up!  I am in a video contest and need your votes!  (If you don’t have a youtube account, you can create one easily for free!  Thank you!!!!!

Ok, another crockpot recipe for ya’ll because I know that everyone wants to use theirs more.  I promise I have TONS of crockpot recipes…and I’ll post more as I cook them.

This one isn’t exactly totally healthy (it does contain cream cheese) but its good.

I said its yummy, not pretty. 🙂

-1 can (drained) black beans (I use low sodium)
-1 can (drained) or 1 cup frozen corn
-1 can rotel…undrained
-1 can cream of mushroom (could use cream of chicken soup)  (I use the 98% fat free kind)
-1 block cream cheese (I use the 1/3 less fat…I wouldn’t use fat free as it doesn’t melt as well.)
-2-3 frozen chicken breasts (you could use fresh..but I always have frozen on hand).
-1/2 package or 2 tablespoons taco seasoning (I buy the shaker jar of taco seasoning…or buy several packets and put it in a jar so I can measure it out.  One package is always too much seasoning for me).
-2 tablespoons ranch seasoning
-1 few dashes each of chili powder, cumin, garlic powder, and chipotle seasoning.  Don’t go buy anything special for this…just use whatever mexican seasonings you have.

-Rice or chips to serve over.

In the crock pot, mix the soup, rotel, corn, and seasonings.  Cut the cream cheese into about 4 sections and place around the crock pot (it will melt as it cooks).  Add the chicken. Cook on low 6-8 hours.  Shred chicken and serve over rice or over chips.  Tyler tops his with cheese, but I can do without the extra calories as its plenty rich and creamy.


  1. Yum, I’ll definitely add it to my list to cook..well crock sometime! Thanks for sharing:)

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