The Pioneer Woman Tasty Kitchen
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Mexicali Crock-Pot Chicken

4.71 Mitt(s) 7 Rating(s)7 votes, average: 4.71 out of 57 votes, average: 4.71 out of 57 votes, average: 4.71 out of 57 votes, average: 4.71 out of 57 votes, average: 4.71 out of 5

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Level: Easy

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Description

Easy peasy chicken recipe that is not only flavorful, but is as healthy as you want it to be! Throw it in the crock pot and 4 hours later, dinner is served. Not even a need to thaw the chicken for this one.

Ingredients

  • 4 whole Bonless, Skinless Chicken Breasts, Frozen
  • 1 can (15 Oz. Can) Black Beans, Drained
  • 1 can (15 Oz. Can) Corn, Drained
  • 1 jar (16 Oz. Jar) Your Favorite Salsa
  • 8 ounces, weight Cream Cheese (Reduced Fat And Fat Free Also Work Well)

Preparation

Place 4-5 frozen chicken breasts in the bottom of a crock pot. Top with beans, corn, and salsa, and cook on high for 4-5 hours, or until chicken is done.

Place cream cheese on top and continue to cook for 30-60 minutes, or until warmed through. Reduced fat and fat free cream cheese can be used with excellent results!

Stir heated cream cheese into the sauce and serve! I like to serve this with a side of yellow rice and seasonal veggies.

3 Comments

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troyusmama on 10.17.2010

Fantastic! I love it! And it only took about 3 1/2 hours in my crockpot!

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sugarbear on 10.11.2010

Yum! Tried this the other night. Very good.

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yardsailor on 8.25.2010

Sounds delish, will have to hide the addition of cream cheese from Hubby though, he hates white food! LOL

7 Reviews

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dez29 on 10.3.2012

DELICIOUS! I, too, work all day, so I had it on LOW for about 8 hours. not burnt, not dry. I used boneless, skinless chicken breast cutlets, as I didn’t want to buy a jumbo size bag of frozen breasts. I froze the chicken overnight in my freezer, and plopped them in before work. THANK YOU for getting me out of my “same ol’ recipe rut.”

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mbcfree on 2.23.2012

I cooked mine on low all day b/c I had to work. It was perfect. I ended up shredding the chicken and putting it back in crockpot. Rolled up in the tortilla it was yummy.

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auntie on 1.20.2012

This recipe was really really good. At the most it only needs to cook for 4 hours. I added the cream cheese at the 3.5 hr mark. I only used 4oz of cream cheese instead of the 8oz it recommended in the recipe. This is great by itself but would be even better over a bed of spanish rice.

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Becki on 2.21.2011

This recipe was super easy. I made it when I was having company over and it was nice to be able to let the main dish cook away in the crock pot while I prepared the rest of the dinner. I will use half the suggested amount of cream cheese next time because the full 8 oz overwhelmed the taste of the salsa.

There was plenty of sauce leftover and it was delicious to use as a dip for tortilla chips. Yum!

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flemel2001 on 10.21.2010

It definitely didn’t need 4 hours (it was a bit dry by then), but I loved the ease of preparation and it was tasty! I think I could have gotten away with 4 ounces of cream cheese.

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