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Full size (4-6 only). Come home to the aromas of Mexico simmering in your crockpot. All white meat chicken breasts mixes with salsa (mild), corn, black beans and a bit of cream cheese to create a treat for your taste buds. Serve the chicken shredded or in larger pieces over rice (brown available by request) with some tortilla chips crushed on top for some crunch. If you have any leftovers use them as a dip for chips. Great food for after a game, or for feeding a crowd. (bag, crockpot)
Hands on time: 0 minutes
Cooking time: 20 minutes
Thaw completely in refrigerator. Allow 30 minutes to cook the rice.
Place a slow cooker liner (if using one) on crock pot to ease clean up. Empty all the ingredients from your meat/sauce bag into the slow cooker. Cover and cook on low setting for 4-6 hours. Stir twice at the most to avoid losing too much heat. Check to avoid overcooking as slow cookers can vary. Chicken needs to reach a temperature of 165F. Add the cream cheese to the crock pot and stir into the meat/corn/bean mixture approximately 30 minutes before serving. Serve with cooked rice and sprinkle crushed tortilla chips on top (optional).
Rice– Empty contents of bag into a saucepan and add 3 cups of water and 1 Tbsp. butter (optional). Heat over high heat and bring to a boil. Once boiling reduce to a low heat/simmer, cover, and let simmer for 15-20 minutes or until tender.
1/6 of chicken mix: Calories: 364, Fat: 12g, Fiber: 11g, Carbs: 32g, Protein: 32g, Sodium: 897mg. 1/2 cup rice: Calorie: 118, Fat: 2g, Sodium: 17mg, Carb: 23g, Protein: 2g. 1/4 cup tortilla strips: 70, Fat: 3g, Sodium: 30mg, Carb: 8g. Contains: corn, milk