When our family started eating healthier, most of my casseroles were cut from the menu. But every once in a while you just need something creamy right? I made this recipe last night to satisfy that craving. No cream of mushroom soup or loads of sour cream. This recipe only uses half a block of cream cheese and it makes a BIG pot. I hope you enjoy it as much as we do! Just say NO to casseroles.
~Mexican Crockpot Creamy Chicken~
1 pound boneless, skinless chicken breast
1 small onion, diced
1/2 cup salsa
1 bag frozen corn (I used half the bag)
1 can black beans, drained and rinsed
1 can Rotel tomatoes and chilies
Chili powder, salt and pepper to taste
1/2 block light cream cheese
Put chicken in crock pot, cover with all ingredients except cream cheese. Cook 3-4 hours on high or 7-8 hours on low. Shred chicken and mix back in with light cream cheese until melted. Cook 15-20 minutes longer until heated.
Serve as soft tacos with lettuce tomatoes, cilantro, avocado, etc.