I switched a few things around in the recipe… for the original go over to Mel’s blog!
~8 oz. package of cream cheese
~Can of Corn
~Can of Rotel
~Can of Pinto Beans (Mel used black beans…equally delish!)
~Good dash of salt and pepper
Place your frozen chicken breasts in the bottom of your crockpot.
Add your can of Rotel.
Drain and add your corn.
Add your whole can of beans.
I then placed my block of cream cheese on top of it all.
I cooked it on high for 5 hours.
You could also cook it on low for around 8 hours.
You can either shred your chicken or leave the tenderloins whole.
Here’s how I served our Mexican Chicken…
I feel like it is time to do it since October is in just a few days.
However I think I’m a little premature in my efforts
Does anyone else do this?
I’ll write more on this in the next day or two.