Monday, February 28, 2011

Creamy Mexican Crockpot Chicken

Here is a recipe I tried this weekend. We used it to make soft tacos. Please see the notes at the bottom of the recipe. It can really be tailored to your personal taste. Enjoy!

Creamy Mexican Crockpot Chicken
6 servings

1 pound boneless, skinless chicken breast
1 small onion, diced
½ cup salsa
1 bag frozen corn (I used half bag)
1 can black beans, drained and rinsed
1 can Rotel tomatoes and chilies
Chili powder, salt and pepper to taste
½ block light cream cheese

Put chicken in crock pot, cover with all ingredients except cream cheese. Cook 3-4 hours on high or 7-8 hours on low. Shred chicken and mix back in with light cream cheese until melted. Cook 15-20 min. until heated.

Serve as soft tacos (with lettuce, tomato, cheese, cilantro, onion, etc.) or over rice.

181 cal./2 g. fat/24 carbs/17 g. protein/5 g. fiber (Unsure of accuracy on these.)/per serving.

NOTES: Recipe is as originally copied. It makes much more than 6 servings. I would use an envelope of taco seasoning instead of chili powder, salt and pepper. Maybe use less onion and add a clove or two of garlic. Also, stir in some chopped cilantro at the end.


  1. I used 10 servings since you said it was more than six. Here is what I got.

    Kcals: 158
    Fat 6 g
    Carbs: 12 g Dietary Fiber: 2 g
    Protein: 16 g

  2. This looks lovely! I've written it down to make for dinner next week. Thanks!

  3. Those counts look about right and I suppose you could vary the sodium with ingredients used. Liv-Be sure and heed the notes about "spicing it up".

    You know, I would go so far as to say this was even more than 10 servings because I have a rather large bowl of lefotvers in the freezer.


Comments welcome. Feedback on recipes appreciated.