Tuesday, August 30, 2011

Recipe of the Week...Crockpot Chicken "Chili"

Well, let's be honest about my cooking and recipe posting skills lately, shall we? Food is gross so unless it's potato soup, cereal, or peanut butter, I haven't cooked it in recent memory. I did, however, see an easy recipe on Pinterest the other day and since I had everything I needed at home (and DREAD going to the grocery store), I made it!

(Sidenote, for all of you pregnancy watchers. I'm 16 weeks pregnant today and we go to the doctor bright and early {7:45} tomorrow to have an ultrasound and hopefully find out what this little booger is. Then let the shopping and room decorating commence! I'll post the gender {if they can find out} and 16 week update {complete with a PICTURE} tomorrow afternoon sometime!)

* Frozen, boneless, skinless chicken breast - the recipe called for tenderloins so I just let mine cook a bit and then cut them up into smaller pieces to cook thoroughly.
* 1 package cream cheese
* 1 can of Rotel
* 1 can of corn, drained
* 1 can of black beans, drained and rinsed
* 1 package of taco seasoning (I didn't add this but decided it needed something else and Amy said she does put it in hers!)
* 1 tbsp butter (also from Amy)

1. Spray crockpot with Pam.
2. Place chicken (frozen) in bottom of crockpot. (Assuming you need to cut it up later, I just added chicken and nothing else for about 2 hours.)
3. Add cream cheese, Rotel, corn, beans, taco seasoning, and butter.
4. Total cook time is 6-8 hours on low. (Eddie bumped ours up to high for the last hour.) Turn off and let sit (to thicken) for 30 minutes before ready to serve.
5. Stir mixture and shred chicken.
6. Serve over rice. Mmmm!

This was a winner!

1 comment:

Lauren said...

cant wait to hear what baby fresh is!