Who here loves an easy dinner? ME!!!! *waving arms frantically*
Working a full time job then coming home to just keep working is hard – MOM LIFE! But I would not have it any other way- Easy meal solutions are golden to me, less time in the kitchen, more time with my goobers! This Easy Peasy Santa Fe Cream Cheese Chicken is a huge hit with my family. I also prep freezer bags with the ingredients and store in the freezer for a quick pull later. All you have to do is throw it in the crock pot or InstaPot when desired.
INGREDIENTS
- 1 (2 1/2 to 3 pound) bag frozen chicken breast or tenderloins
- 1 (8-ounce) package cream cheese
- 1 (15-ounce) can black beans, drained & rinsed
- 1 (8-ounce) can corn, drained
- 1 (15-ounce) can Rotel tomatoes
INSTRUCTIONS
I always spray the inside of the pot with an oil spray or use a crock pot
liner bag for easy clean up
Put the frozen chicken in the crock pot and add cream cheese on top of
the chicken.
Drain and rinse the beans, drain the corn then add to the crock pot.
Add the Rotel tomatoes.
Cover and cook in your slow cooker on low for 6 to 8 hours. (When using the InstaPot I use the “Stew” option). Stir the ingredients every two hours, if possible, if not it’s fine too. You can shred the chicken when it is done, or just leave it whole.
Turn the slow cooker off and let your chicken sit for about 30 to 45 minutes
before serving. Letting it sit will thicken it a bit, but it will be soupy.
Serve over rice.
