Here is a recipe that is a new "keeper" at our house. Thank you Pinterest! This is great one night and can be turned into a round 2 recipe by rolling it up in flour tortilla's and smothering it in a white Monterey Jack cheese and bake long enough to warm it up! Add a salad ( with the Italian dressing recipe) and presto instant great dinner. Here it is:
Crock Pot Cream Cheese Chicken Chili (that's a mouthful!)
2 chicken breasts, still frozen 1 can Rotel tomatoes 1 can corn kernels, do not drain 1 can black beans, drained and rinsed 1 pkg. Ranch dressing mix 1 T cumin 1 t chili powder 1 t onion powder 1 8-oz pkg. cream cheese. Put the chicken in the crock pot. Top with the corn, drained and rinsed beans, ranch dressing, cumin, onion and chili powders, stir to combine then top with the cream cheese. Cook on low for 6-8 hours, stirring one or twice to blend in the cheese. Shred the chicken and serve over rice.
Now if you want to use fresh chicken, I use thighs and legs and put them in the crock pot, cook them on high for 4 hours and then shred the meat. For perfectly shredded meat, I throw the meat in the mixer bowl of my kitchen aid mixer with the paddle attachment and turn it on long enough to shred the meat. Presto!! Perfectly shredded meat every time. Enjoy.....