Thursday, August 30, 2012

Slow Cooker Mexican Chicken

I found this recipe on my friend, Heidi's, blog.  We tried it the other day and I thought it was pretty tasty.  She said we could serve it with chips, on rice, or tortillas.  So, since I had all three, I put all three on the table.  Paige liked it with chips.  I made myself a little burrito type of thing by using a flour tortilla, with rice and the chicken as the filling.  Oh, I also didn't have pinto beans so I used my home-canned great northern whites.  I also used 4 chicken breast halves.  (I'm not sure if Heidi meant whole chicken breasts or chicken breast halves, but mine turned out just fine with what I used.)

1-15 oz can Pinto Beans
1- 4 oz can chopped green chilies
1 pkg. of taco seasoning
2-3 chicken breasts (depending on size)
1 pkg. cream cheese

Add beans and chilies with juice, chicken and seasoning in slow cooker. Cook on low for 6-8 hours. An hour before it is done shred the chicken and add the cream cheese. Serve with hot tortilla chips, rice or on tortillas.

No comments:

Post a Comment