Mexican Crock Pot Chicken with Cream Cheese

We love this one!

4 chicken breast halves or thighs or 1/2 a chicken

1 can (15 ounces or 390 grams) drained black beans (I use black beans in chili sauce.)

1 can (7 ounces or 200 grams) chopped green chilis (I can’t get this in New Zealand, so left this out.)

1 can (15.5 ounces or 390 grams) diced tomatoes

1 can (8 ounces or 220 grams) corn, drained

1 can (6 ounces or 175 grams) drained, sliced black olives

1 small onion, chopped

2 Tablespoons taco seasoning (see my recipe) +2 teaspoons cumin if using black beans with chili sauce

OR use 1 envelope (4 tablespoons) gluten-free taco seasoning

1 package (8 ounces or 250 grams) cream cheese cubed or in hunks

I also added some mushrooms, 2 clumps frozen spinach, and 1 can gluten-free baked beans

1. Put all the ingredients except the cream cheese in the crock pot and cook on high for 4-6 hours or low for 8 hours until the chicken is tender and falls apart.

2. Take chicken out and remove any bones. Shred into small pieces and put it back in the crock pot. Add cream cheese and cook on high for another 30 minutes. Stir until the cream cheese is mixed in well.

3. Serve over rice or roll into gluten-free tortillas (some corn tortillas are gluten-free)  like enchiladas.

This mixture freezes well. I made a double batch with a whole chicken for a pot luck dinner, froze the leftovers, then thawed them later, filled tortillas and baked them in the oven. They don’t need to be chopped with cheese.

Dairy free? This also tastes great without the cream cheese.


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