11 April 2012

crock pot creamy southwest chicken



this recipe comes straight from pinterest.  i've tried to find the exact source and i think it was originally pinned from a pinner named mandy baughn - so she's gonna get the credit.  thanks, mandy - whoever you are!  she has it pinned as being a soup, but i think it is as versatile as you can possibly imagine.  i have made this recipe twice now and the second time i made a few slight adjustments and i absolutely loved it.  i think the improved recipe is so good that you can use it for whatever you can think up.  for instance, i've added milk to it at the end and eaten it as soup.  i have used it just as is and poured the creamy mixture over rice.  i've used the leftovers wrapped up in a tortilla with cheese and avocado.  i even had some large fritos and used them to dip right into the yummy mixture.  make it however you want, it's creamy and slightly spicy and entirely delicious.

1 can S&W mexican stewed tomatoes
1 can corn
1 can black beans (drained and rinsed)
3 chicken breasts (uncooked)
1 8 oz. pkg cream cheese
1 packet ranch dressing mix (can use hidden valley ranch, but penzey's spice buttermilk ranch spice mix is WAY better.  it's worth ordering online or visiting your nearby store.  i used 2 1/2 Tbsp of penzey's)
1 T cumin
2 T chili powder
1 tsp. garlic powder
2 chopped green onions
sour cream (opt.)
avocado (opt.)


add all ingredients except sour cream and avocado to crock pot.  mix ingredients together and cook on low for 6-8 hours or on high for 3-4 hours.  about 30 minutes before you're ready to serve, take two forks and shred chicken and mix ingredients together, then continue cooking.  if planning on using as soup, add 2-3 cups milk at the end and then allow it all to heat through before serving.



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