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Ingredients
- 3 whole chicken breasts, frozen or fresh
- 3 (15 oz) cans pinto beans, drained and rinsed
- 2 (15 oz) cans black beans, drained and rinsed
- 2 (15 oz) cans whole corn, undrained
- 2 (10 oz) cans Rotel, undrained
- 2 (1 oz) packets Ranch dressing mix
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon crushed red pepper
- 1 teaspoon cumin
- 2 (8 ounce) packages cream cheese or Neufchâtel
- 1 bunch cilantro, chopped
To garnish
- tortilla chips
- limes
- avocado (I love California Avocados)
- sour cream
- shredded cheddar cheese
Instructions
- Place the chicken in the bottom of a large crockpot. Add the beans, corn, Rotel, Ranch dressing mix, onion, garlic, crushed red pepper, cumin. Stir together.
- Add the cream cheese on top and put the lid on.
- Turn the crockpot to low and cook for 6-8 hours, or until the chicken is cooked through. (Or do it on high, about 4-6 hours.)
- Remove the chicken and shred with 2 forks.
- Use a spoon to stir in the shredded chicken and the cream cheese (which should be melted).
- Turn off the heat and stir in the chopped cilantro.
- Serve with tortilla chips, lime juice, avocado, sour cream, and shredded cheddar cheese. You can also serve this as a dip with tortilla chips.
Recipe Notes
- This recipe as written makes a crazy huge amount. If you half it, don't worry about using 2 1/2 cans of beans. Use 2 cans or 3. Or replace one can of beans with corn. Honestly, this recipe is pretty flexible.
- You can totally use chicken thighs too. This time around I used 2 thighs and 2 breasts.
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