Submitted by Brett “Tyga” Danvers
3 Ingredient Tangy Mexican Chicken
Serving: 4
Ingredients
- 4 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
Instructions
- 4 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
- 1 x 420g can black beans (optional)
- 1 x 425g can corn kernels (optional)
- Put chicken in slow cooker season with salt and pepper. That's it NOTHING else and cook for 2:30-3:00hrs on HIGH.
- After 2:30-3:00hrs (chicken should be 3/4's cooked) remove chicken and drain all juices and put chicken back in SC.
- In a separate microwave bowl add salsa and creamed cheese and heat for 1 min and stir. Add to chicken and mix well.
- Cook on high for a further 1hr-1:30hrs until chicken is cooked (internal core temp is 71.1oC)
- Serve with loads of the sauce and with chilli potato wedges
- Enjoy xo
- ps this sauce makes the best wedges dipping sauce too
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