This is another recipe that was inspired by Facebook! I saw a Slow cooker video and after a few attempts, we found our favorite version. With any recipe of course feel free to tweak it to your preferences. This is such a great “Dump & Go” meal for lunch or dinner. I hope you try it out and enjoy!
What you will need:
2-3 boneless chicken breasts
1 can of pinto beans, drained
1 can of diced tomatoes
1 can of chicken broth (I personally love the brand Swanson)
1/4- 1/2 cup of Frank’s Red Hot ( or any hot sauce you prefer)
1 package ranch dressing mix
1 can of sweet corn kernels, drained
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
1/2 teaspoon dried cilantro
1- 8 ounce cream cheese block
For toppings, tortilla chips
In a slow cooker ( I used a 5 quart round one) combine all the ingredients except the cream cheese and toppings. Set on low for 4-6 hours. If you use chicken that is already cooked you can change your cook time to about half.
When you are about ready to serve, cut the block of cream cheese into four pieces and add to the slow cooker.
Let cook for another 10-15 minutes or until it is fully melted.
Make sure your chicken is fully cooked and shred chicken in the slow cooker. Stir contents to mix everything. I broke up tortilla chips and let me tell you it makes all the difference.
The extra salty crunch is the perfect addition to this delicious meal.
Have you ever made “Dump & Go” Slow Cooker recipes?
What is your favorite Slow Cooker recipe, let us know in the comments!!