lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Friday, May 15, 2015

Crockpot Creamy TexMex Chicken

Crockpot Creamy TexMex Chicken
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?
Crockpot Creamy TexMex Chicken

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
1 avocado

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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Anonymous said...

Regarding rice, really, buy a rice cooker. They cook the rice perfectly, clean up easily, and after you hit "start," you don't have to waste another thought on that portion of your meal. They switch over to "keep warm" after the rice is finished cooking and keep it in good shape for a few hours. There is never any boil-over on my stove, which I love. For a small family, a small, $25 rice cooker is fine and easy to store. It may not be the finest rice you've ever eaten, but it is so worth it to have one less pot requiring attention.

Delia said...

Ditto the rice cooker. But, if you don't to go that route (I do not have room for one more appliance) go jasmine rice. We started buying it and my rice cooking success rate has increased quite a bit. Plus, it cooks faster than brown rice, my old go-to. I also found that buying name brand vs store brand made a difference.

Unknown said...

Try Uncle Ben's Converted Rice instead of regular rice. It always works. It takes a little longer than regular rice, so plan ahead.

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