Saturday, September 10, 2011

Crock Pot Southwest Chicken

The weather in much of the country is starting to get cooler and hints of Autumn are in the air! The days are sun-dappled and warm, but a cool breeze and chill mornings have taken the place of blistering hot days whose heat extends well into the night. Many hearts race a little faster because it's football season. I am married to a sports fan, so I watch as his excitement stirs at the thought of games, games and more games! I don't share his enthusiasm, but I support it. And I always provide the food for game days!

Get out your best game day kitchen friend, the crock pot! Here is a super easy, economical, crowd-pleasing recipe that you can put together the night before game day, with little time in the kitchen, and have ready by kickoff!

Crock Pot Southwest Chicken

1 (2.5 - 3lb.) bag frozen chicken breast tenderloins
8-oz. block of cream cheese (not fat free!)
1 can black beans, drained and rinsed - don't skip this step; your tummy will thank you!
1 can whole kernel corn, drained
1 can Rotel (your choice...I use Rotel with Lime and Cilantro)
1 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. onion powder
1/2 tsp. cumin

Cooked rice
Mexican Blend Cheese, optional

Place frozen chicken breast tenderloins in crock pot. Add the block of cream cheese (yep, just put in the whole block), drained and rinsed black beans, drained corn and Rotel...just dump it all in there!

Cover crock pot with lid and cook on Low for 8 hours. At about 6 to 7 hours, I shred the chicken and stir things up really well, then add salt, pepper, onion powder and cumin and finish cooking. Here is the Crock Pot Southwest Chicken, ready to be served!

Ladle this scrumption chicken dish over rice in individual bowls. Sprinkle Mexican Blend Cheese on top, if desired. This easy dish is great for cold weather days, game days or any day you need a "fix it and forget it" meal.

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