As soon as I saw this recipe on Cheese Curd in Paradise, I knew that it would be a huge hit with C and Miss F. This is exactly the kind of meal they love and I was not wrong. Miss F helped shred the chicken and she couldn't resist stealing a taste. This is also one of those meals that isn't pretty, but it is delicious. It is very easy, the most complicated part is cooking the rice. And on that note, why is rice so hard for me to cook? I have always had trouble with it. I never seem to get it right, I always have rice stuck to the bottom of the pan, no matter what. Any great rice cooking tips?
2 boneless skinless chicken breasts
1 can of black beans
1 can of Rotel, diced tomatoes with chiles
1 package frozen corn
1 packet taco seasoning
4 ounces cream cheese
2 cups cooked white rice
½ cup shredded Colby Jack cheese
Put the chicken in the bowl of the crockpot, top with the black beans, Rotel and corn, sprinkle the taco seasoning over the top, stir to combine. Cover and cook on low for 8 hours. Remove the chicken from the crockpot, shred with two forks, then stir it into the beans, tomatoes and corn. Cube the cream cheese, add it to the crockpot and stir until it has melted into the chicken. Serve over rice topped with shredded Colby jack cheese and sliced avocado.
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