This one is just way too easy, and the toddler eats it without too much of a fight. That makes it a winner! I adore my crockpot. It makes weeknight dinners a lot easier (Except when you go off to work and forget to turn the crockpot on. Yep, that’s from experience.) This recipe called for boiling the chicken, but it took too long. I put a whole pack of boneless, skinless chicken breasts in the crockpot with a half cup of chicken stock, a table spoon of minced garlic, salt, & pepper. It looks something like this….
Not very appetizing, yet. Hold on. It gets better. It cooks on low heat for six hours. When I get home from work I shred it and put it in a glass casserole dish. Add two cans of diced tomatoes and chilies (I use mild Rotel) and mix well. Next, add a layer of cream cheese. You definitely want to spread it over the chicken. If you do dollops, you’ll get a big mouth full of cream cheese and as Aiden would say, “That’s just gross”. Anyway, it will look like this…
The cream cheese could have been spread more evenly before that picture was taken. Oh, well. Next, cover the top with shredded Mexican cheese. It probably takes two cups. I don’t know, I just cover the top. And when it looks like enough, I add a little more. Bake it at 350 degrees for 30-35 minutes. Long enough to heat it through and melt the cheese.
The final result is a nice cheesy, Mexican chicken casserole that you can add vegetables and maybe rice on the side, of course it will no longer be a carb free meal at this point. Check it out. Looks good, right?
1-2 lbs boneless, skinless chicken breasts (cooked & shredded)
2 cups chicken stock
1 tablespoon minced garlic
salt & pepper to taste
2 10oz cans of diced tomatoes & chilies
8oz cream cheese (the tub is easier to spread than the block)
2 cups of shredded Mexican cheese
Bake at 350 degrees for 30-35 minutes