Menu Enter a recipe name, ingredient, keyword...

Crock Pot Mexican Chicken

By

Get ready for one of the easiest and most delicious meals ever - crockpot Mexican chicken. Serve over rice.

Google Ads
Rate this recipe 4.5/5 (95 Votes)

Ingredients

  • 1 (3-pound) bag chicken breast tenderloins, frozen
  • 8 ounces cream cheese
  • 1 can black beans, drained & rinsed
  • 1 can corn, drained
  • 1 can Rotel tomatoes

Details

Servings 10
Preparation time 10mins
Cooking time 370mins

Preparation

Step 1

Put frozen chicken in the crock pot.

Put cream cheese on top of the chicken. Dump in the rinsed & drained black beans. Dump in the drained corn. Dump in the Rotel. Cover & cook in on low for 6 to 8 hours.

Stir every 2 hours. When done, turn the crock pot off & let sit for 30 to 45 minutes to not be as soupy. Shred the chicken or just leave it as tenderloins.

Serve over rice or in tortillas.

‚Äč

You'll also love

Review this recipe

Slow-Cooker Ham Olive Garden Pasta Fagioli Soup in a Crock Pot