Chicken with Cream Cheese
In my experience, the most filling meals are often the ones that take the least amount of time and effort to prepare. I find that the more time I spend preparing and cooking something, the higher my expectations, which means I rarely end up feeling like a tedious or complicated meal was worth it!
The reverse is also true: when all I have to do is add a few different ingredients to my crockpot (or instant pot), I hardly have time to reconsider my expectations, let alone crank them up! So ultimately, I'm much more likely to enjoy /eat/ my food effortlessly and more likely to do so again in the future. And all of this speaks to the super easy recipe I'm going to share with you today!
This creamy, Tex-Mex-inspired chicken dish couldn't be easier to make, and your slow cooker (or pressure cooker) will do all the hard work for you!
INGREDIENTS
5 lbs frozen chicken breasts
8 oz cream cheese
15 oz canned black beans, drained and rinsed
15 oz can sweetcorn, drained10
1 oz ro-tel or diced tomatoes
To prepare in a slow cooker…
Add the chicken, cream cheese, black beans, corn and tomatoes to the slow cooker.Insert the lid and cook on low heat for about 6 hours.
When finished, turn off the slow cooker. Remove the chicken from the pot with tongs, then shred and return to the slow cooker, stirring to incorporate.
Let sit for about 30-45 minutes to allow it to thicken a bit, then serve as desired (see “Serving Suggestions” below for some tasty ideas).
Slow Cooker Instructions:
Choose the Quick Cook or Manual setting and set the timer to 8 minutes. When the timer sounds, use Quick Release to depressurize the pot. Open the lid and remove the chicken, then shred it with two forks. (Or use your stand mixer for a quick, no-fuss approach.
Place all ingredients in your saucepan and cook over low heat for 6 hours.
After 6 hours, turn off the crockpot and remove the chicken.
Shred the chicken, return to the crockpot and stir to incorporate.
Let sit for about 30-45 minutes to thicken, then serve.
For Pressure Cooking:
Place all ingredients EXCEPT cream cheese in saucepan then pressure cook on high for 8 minutes.
When the time is up, use Quick Release to depressurize the pot and remove the lid. and .Or you can use a stand mixer for particularly fast mixing.
Remove the chicken from the pot and shred it with two forks (or use your stand mixer).
Return the shredded chicken to the saucepan and add the cream cheese, then stir until the cream cheese is melted into the mixture.
Let sit for about 10 to 15 minutes to thicken, then serve.
NOTES
There's no wrong way to serve this creamy, delicious chicken.It's great over white rice, or you can use it in burritos, salads, and tacos. !FOOD
Calories:
291 kcal Carbohydrates: 18 g Protein: 29 g Fats: 11 g Saturated fats: 5 g Cholesterol: 97 mg Sodium: 370 mg Potassium: 727 mg Fiber: 4 g Sugars: 3 g Vitamin A: 485 IUvitamin C : 7.5mg Calcium: 53mg Iron
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