Creamy Mexican Chicken, Slow Cooker
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 31
Ingredients
5 to 5.5 pounds Boneless Skinless Chicken Breasts2 cans (15 ounces each) Black Beans, drained and rinsed2 cans (15 ounces each) Corn, drained2 jars (12 ounces each) Chili Sauce2 packages (8 ounces each) Cream Cheese
This recipe calls for a large crockpot/slow cooker. If you have a more standard size cut all ingredients in half the first time you try it to see how well it will fit.
1. Place chicken in the bottom of the slow cooker. Add all other ingredients except cream cheese and cook on high for 4 -5 hours or until the chicken is cooked.
2. Add cream cheese and continue to cook for 30 more minutes.
3. Mix and shred chicken into bit sized pieces.
Serving Size: Makes 31 6 ounce servings
Number of Servings: 31
Recipe submitted by SparkPeople user SCOTT74.
1. Place chicken in the bottom of the slow cooker. Add all other ingredients except cream cheese and cook on high for 4 -5 hours or until the chicken is cooked.
2. Add cream cheese and continue to cook for 30 more minutes.
3. Mix and shred chicken into bit sized pieces.
Serving Size: Makes 31 6 ounce servings
Number of Servings: 31
Recipe submitted by SparkPeople user SCOTT74.
Nutritional Info Amount Per Serving
- Calories: 190.6
- Total Fat: 7.8 g
- Cholesterol: 62.1 mg
- Sodium: 197.7 mg
- Total Carbs: 8.4 g
- Dietary Fiber: 2.4 g
- Protein: 20.5 g
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