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Cream Cheese Crock Pot Chicken

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  • 1 2 1/2-3-lb. bag frozen chicken breast tenderloins

  • 1 8-oz. block cream cheese (do not use fat-free -- 1/3 less fat or regular is fine)

  • 1 can black or pinto beans, drained and rinsed

  • 1 can corn, drained

  • 1 can Ro-tel


Place frozen chicken in the Crock Pot. Put cream cheese on top of chicken.
Dump in the black beans, drained corn and Ro-tel.


Cover and cook on low, 6-8 hours, stirring every 2 hours.


Shred chicken when finished cooking, if desired.


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