Mexican Crockpot Creamy Chicken
 

Here is a recipe I tried this weekend. We used it to make soft tacos. Please see the notes at the bottom of the recipe. It can really be tailored to your personal taste. Enjoy!
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Mexican Crockpot Creamy Chicken

1 pound boneless, skinless chicken breast
1 small onion, diced
½ cup salsa
1 bag frozen corn (I used half bag)
1 can black beans, drained and rinsed
1 can Rotel tomatoes and chilies
Chili powder, salt and pepper to taste
½ block light cream cheese

Put chicken in crock pot, cover with all ingredients except cream cheese. Cook 3-4 hours on high or 7-8 hours on low. Shred chicken and mix back in with light cream cheese until melted. Cook 15-20 min. until heated.
Serve as soft tacos (with lettuce, tomato, cheese, cilantro, onion, etc.) or over rice.

6 servings
181 cal./2 g. fat/24 carbs/17 g. protein/5 g. fiber (Unsure of accuracy on these.)

NOTES: Recipe is as originally copied. It makes much more than 6 servings. I would use an envelope of taco seasoning instead of chili powder, salt and pepper. Maybe use less onion and add a clove or two of garlic, minced. Also, stir in some chopped cilantro at the end.

I think I see a typo: Cook 3-4 hours on high or 7-8 on high? ;)

This recipe sounds really yummy and EASY! I think I will use Queso Fresco & Chipotle LC cheese in place of cream cheese. Thanks for sharing!!

OOOPS!;) Fixed.

Some cumin and red pepper flakes would be awesome additions, depending on how much heat you want. I've made this before without the cream cheese, but I didn't have a recipe. I usually just add nonfat plain greek yogurt as a substitute for sour cream.

I made it, and really liked it! Had it on whole grain soft and hard tacos with lettuce, tomato, light cheese and taco sauce. Yumm! Thanks for the recipe!

Great! I had put my leftovers in the freezer and we had the rest this week for supper.