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Crockpot Mexican Chicken

 http://thelarsonlingo.blogspot.com/2011/05/easiest-dinner-ever.html

- 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:

Put frozen chicken in the crock pot.

Put Cream cheese on top of the chicken.

Dump in the Black Beans (make sure they are drained & rinsed!!!)

Dump in the drained corn.

Dump in the Rotel,

Cover & cook in your Crock Pot on low for 6-8 hours.
Every 2 hours, I stir the ingredients.
You can shred the chicken when it is done, or just leave it as tenderloins.

serve over rice

Angel Chicken Pasta

angel chicken pasta

4 ounces cream cheese, softened

• 1 (10 3/4 ounce) can cream of mushroom soup, reduced-sodium
• 1/4 cup Italian dressing, Kraft Tuscan House
• 1/4 cup dry white wine
• 1 1/2 lbs chicken thighs, boneless and skinless, cut into bite size pieces
• 1/2 lb angel hair pasta, uncooked
• 2 tablespoons fresh parsley, chopped

Directions:

1. Beat cream cheese, soup, dressing and wine with whisk until blended.
2. Pour over chicken in slow cooker.
3. Cover.
4. Cook on High 2 to 3 hours or on Low for 4 to 5 hours.
5. Cook pasta as directed on package about 15 minutes before chicken is done.
6. Drain.
7. Serve topped with chicken mixture and parsley.

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