Creamy Mexican Crockpot Chicken

This week I experimented on another recipe I found on Pinterest. My friend Jen, had also made this and thought it was good so I felt pretty confident about making another mystery chicken dinner for my fam.

The recipe comes from The Larson Lingo blog. Yet another recipe I was drawn to because of the simplicity of it!

INGREDIENTS:
- Bag of frozen Chicken Breast Tenderloins (2.5-3lb bag)
- 8 oz block of cream cheese (don't use Fat Free! 1/3 less fat or regular is fine)
- Can of Black Beans, drained & rinsed. (or Pinto Beans if you prefer)
- Can of Corn, drained.
- Can of Rotel

DIRECTIONS:

1. Put frozen chicken in the crock pot.
2. Put Cream cheese on top of the chicken.
3. Dump in the Black Beans (make sure they are drained & rinsed!!!)
4. Dump in the drained corn.
5. Dump in the Rotel
6. Cover & cook in your Crock Pot on low for 6-8 hours.
7. Every 2 hours, I stir the ingredients.
8. You can shred the chicken when it is done, or just leave it as tenderloins. ( I shredded it)

If you let it sit in the crockpot for about 45 min or so after turning the crock pot off, it will become less soupy. You can serve it over rice, make tostadas, etc. Be creative!

Brad's reaction: N/A - He's getting over a "virus" and is on a bland diet.
Rob's reaction: Loved it!
My reaction: Not sure. I had to take a few deviations from the original recipe due to poor shopping on my part. (I normally don't keep canned veggies in the house, and picked up cream corn instead of corn kernals.) But I'm willing to give it another shot with the RIGHT ingredients.

No Photos on this recipe...but check out The Larson Lingo blog for great step by step photos!