Fiesta Chicken

Fiesta Chicken
found from The Girl Who Ate Everything Blog



Ingredients:
4 chicken breasts, frozen or thawed
1 (15 1/2 ounce) can black beans, drained and rinsed
1 (15 ounce) can corn, drained
1 (15 ounce) jar of your favorite salsa
1 (8 ounce) package cream cheese

Instructions:
Take 4 frozen, yes, frozen (or thawed), boneless chicken breasts put into crock pot. Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained. Keep in crock pot on low for about 4-5 hours or until chicken is cooked. Once it is cooked, take it out and shred it. Return shredded chicken to the crockpot.

Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour. It may look at little strange at this point. Don't worry. Stir in the cream cheese.

Serve over rice or in warm flour tortillas or chips.

Bajio Chicken Chile Salad-YUM!

5 chicken breasts (I only used 4 large ones)
1/2 cup salsa
1 Tbsp cumin
1/2 cup brown sugar (more to taste)
1 4 oz. can diced green chilies
6 oz. Sprite (1/2 can)

Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water.

Serve with flour tortillas, lettuce, cheese, black beans and any other taco fixings. Serve with Costa Vida Cilantro Ranch.

If you want it spicer rather than sweeter add a hotter salsa and more green chilies.

Crockpot Italian Chicken

4 chicken breasts
1 packet dry Zesty Italian dressing
1 (8 oz) package cream cheese, softened
1-2 cans cream of chicken soup (depending how cream cheesy you want it)

Place the chicken in a crockpot and sprinkle Italian dressing over it. Combine cream cheese and cream of chicken soup in a small pot over low heat and pour over chicken. Cook on low for at least 4 hours. You can leave it in there all day. If you feel the sauce is too thick you can thin it to your preferred consistency with a little milk. Serve over pasta or rice.

from The Girl Who Ate Everything

Crockpot Enchiladas

1 fryer, cooked and boned (Or 4 or 5 chicken boneless breasts)
6-8 tortillas, torn into pieces
1 medium onion, chopped fine
1 can cream of chicken soup
1 small can diced green chilies
1 can diced tomatoes
1 cup sour cream
2 cups grated cheese

Cook and cut chicken into bite size pieces. Mix with soup, chilies, tomatoes, and sour cream. Place a layer of tortillas in crockpot. Add layer of chicken mixture sprinkle with cheese and onions. Repeat layers. Cook on low for 6 hours.