EmailTweet 5 Full-screen 3 Ingredient Tangy Mexican Chicken 4 Ingredients or LESS!, Chicken September 28, 2014 3 Ingredient Tangy Mexican Chicken 0 0 5 0 Cook: 4 hrs 4 hrs 4 hrs Yields: 4-5 Ingredients4 Large Chicken Breasts (i used 5 small ones) 1 x 300g or 375g Jar of Salsa (I used medium hot) 1 x 250g Block Philadelphia Cream Cheese, room temp Directions14 Large Chicken Breasts (i used 5 small ones) 21 x 300g or 375g Jar of Salsa (I used medium hot) 31 x 250g Block Philadelphia Cream Cheese, room temp 41 x 420g can black beans (optional) 51 x 425g can corn kernels (optional) 6 7Put chicken in slow cooker season with salt and pepper. That's it NOTHING else and cook for 2:30-3:00hrs on HIGH. 8After 2:30-3:00hrs (chicken should be 3/4's cooked) remove chicken and drain all juices and put chicken back in SC. 9In a separate microwave bowl add salsa and creamed cheese and heat for 1 min and stir. Add to chicken and mix well. 10Cook on high for a further 1hr-1:30hrs until chicken is cooked (internal core temp is 71.1oC) 11Serve with loads of the sauce and with chilli potato wedges 12Enjoy xo 13 14 15 16ps this sauce makes the best wedges dipping sauce too Submitted by Brett "Tyga" Danvers close full screen 00:00 0 Reviews Cancel reply Your comment/review...All fields are required to submit a review.Your name ... Your email ... Notify me of new posts by email. Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time. Like this:Like Loading...