Creamy Mexican Chicken, Slow Cooker

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Nutritional Info
  • Servings Per Recipe: 31
  • 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

View full nutritional breakdown of Creamy Mexican Chicken, Slow Cooker calories by ingredient
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Number of Servings: 31

Ingredients

    5 to 5.5 pounds Boneless Skinless Chicken Breasts

    2 cans (15 ounces each) Black Beans, drained and rinsed

    2 cans (15 ounces each) Corn, drained

    2 jars (12 ounces each) Chili Sauce

    2 packages (8 ounces each) Cream Cheese

Tips

Chicken can be add to the slow cooker still frozen, however the flavor of the dish may be diluted by the extra liquid which will be introduced.


Directions

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.

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