Happy Wednesday! I hope everyone is having a great week so far! I personally stayed up way too late last night, as I’m sure many of you did as well, and I am paying for it today! But hey, that’s what coffee is for, right?
Since I moved in with my friend Catherine, we’ve started cooking dinner together a few times a week. Sometimes it’s healthy, sometimes it’s not, but it’s mostly always delicious. Except for that one time we made roasted cabbage steaks, but we don’t talk about that. Anyways, we made this creamy southwest chicken last week for girl’s night and we are still talking about it. Plus, it’s a slow cooker meal so it’s literally foolproof. You can eat it over rice if you’d like, but we ate it with chips! It would also be good by itself, or in a quesadilla- the possibilities are endless!
Here’s what you need:
-Frozen chicken (the original recipe calls for 2 chicken breasts, but we used 7-8 frozen chicken tenders!)
-1 can Rotel
-1 can black beans (rinsed and drained)
-1 can corn
-1 package ranch dressing mix
-1 tablespoon cumin
-1 tsp chili powder
-1 tsp onion powder
-1 8oz block of cream cheese
Here’s what you do:
1.Place the ingredients in your slow cooker in the order listed, except for the cream cheese.
2.Stir to combine, then top with cream cheese block.
3. Cook on low for 6-8 hours, and stir it a few times throughout to incorporate the cream cheese.
4. Once the chicken is cooked through and all the ingredients are combined, shred the chicken and serve!
So easy, right? It’s SO delicious! We ate this for dinner and then for lunch for the rest of the week! It would also be great for a crowd, or when you have a busy week ahead of you. Best of all, it’s so cheap- just a few cans! I’m looking forward to this and many more slow cooker meals this fall!
ALSO, have you entered my giveaway from Monday? I’m giving away a Macbook Air & Canon Rebel Kit! Hop over to this post to enter!
Recipe courtesy of Recipe Mothers
That’s all for meow!
For more K.Moss Lifestyle, follow along at: