Recipe
Chicken Azteca Recipe
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Judyscrapbook / All my dishes 2 years, 3 months ago
This is a super easy dish to make and leave alone to cook in your crockpot. You can adjust the hotness by adding a hot salsa instead of mild. The cream cheese adds a nice creamy touch! My whole family loves it!
Prep:10m Cook:120180m Servings:46
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 Judyscrapbo |
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Fans
Ingredients
- 1 15. oz can black beans, drained
- 2 cups frozen corn kernels
- 1garlic cloves
- 1/2 tsp cumin
- 1cups salsa, divided
- 5 chix breast
- 1(8oz) pkg. cream cheese, cubed
- Cooked rice
- Shredded Cheddar cheese
Directions
- 1. Combine beans, corn, garlic, cumin, and half of salsa in slow cooker.
- 2. Arrange chicken over top. Pour remaining salsa over top.
- 3. Cover. Cook on high 2-3 hours or low 4-6 hours.
- 4. Remove chicken and cut into bite-sized pieces; return to cooker.
- 5. Stir in cream cheese. Cook on high until cream cheese melts.
- 6. Spoon chicken and sauce over cooked rice. Top with shredded cheese.
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itsajourney 2 years, 2 months ago said:
Yum - can't wait to try this!
eleven 2 years, 2 months ago said:
I have this cooking in my crockpot right now. Will rate it when we've eaten. I know it's gonna be good. :-)
eleven 2 years, 2 months ago said:
It WAS good, and I used the leftovers with lettuce, chopped onion, chopped olives and sour cream to make wraps the next day! Great recipe.
ucred2 2 years ago said:
This sounds really, really good. I also love Eleven's idea for the leftovers! :)
stalexka 1 year, 8 months ago said:
Yeah.. I found this again.. made it several weeks ago and have been looking for it.. The whole family loved it..
stalexka 1 year, 8 months ago said:
Oh and I last cooked it on low for 9 hours.. and it came out so tender that i just shredded the chicken.