Saturday, January 10, 2015

Crockpot Creamy Mexican Chicken over Rice


This was a super simple meal (seems to be my favorite type of meals at the moment.. ~smile~ ) and tasted oh so good. The family ate it up!! It was a great winter nights meal.

It was a cut up the meat and veggies, put all the ingredients in a crockpot and let it cook all day. The best type of meals... I served it with cornbread and a salad.




Crockpot Creamy Mexican Chicken over Rice

3#'s boneless, skinless chicken (breast or thighs), cut into bite size pieces
1 medium onion, chopped
1 large pepper (red, green, yellow.. your choice), chopped
2 cups sliced celery
1 can rotel tomatoes
8oz cream cheese
2T chili powder
salt and pepper to taste

Combine all ingredients in crockpot. Cook on low for about 6 to 8 hours. Stir occasionally while cooking to distribute the cream cheese.

Serve over rice, top with a bit of cheese and sour cream (add salsa it you want too) and enjoy!!


 

4 comments:

  1. Thank you for sharing Crystal, it looks delicious. I will have to try this next week, I love easy recipes (who doesnt'?) Thanks...

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  2. Just printed this and plan on making it this week for dinner!!! Thank you so much for all your great recipes!

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  3. Hope you all enjoy it!! It was a big hit.. sent it 2 nights with my hubby to work.. and he just raved about it! :D .. so that is a success..

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