Southern Cookin' Makes You Good Lookin'

Random Rantings about Food and Such

Creamy Crock Pot Chicken and Crock Pot Salsa Cornbread

on 11/06/2011

Welcome to Edition Two of “Cooking Through Your Bookmarked Recipes.”  Our special guests today are Creamy Crockpot Chicken aka “Easiest Dinner Ever” and Crock Pot Salsa Cornbread.

Verdict on the chicken: it was good and definitely easy!  The only complaint i have is that it was a little lacking in flavor (Michael said so too.)  So, although i haven’t tried it myself, i’m going to put a recommendation along with the recipe to help that.  Use your own judgment, though.  Try spicing it up yourself.  You may want to do something a little unusual like some curry powder instead of going the Tex-Mex/Mexican route.  It’s definitely worth doing, though.  We had it over rice and i’m thinking the leftovers (the recipe’s originator said that it’s even better the next day and thicker, also) will later be either thrown into tortillas, burrito-style, or made into enchiladas with a homemade red sauce and some yummy cheese.

The cornbread was quite good!  Last year i got 2 of those little bitty crock pots on clearance,  so put half of the batter in each of them.  That decreased the cooking time but still worked great!  Kinda reminds you of Corn Casserole but with some kick and not as “mushy.”

Creamy Crock Pot Chicken

2 1/2–3 lbs. chicken breast tenderloins (or breasts, halved)

8 oz. cream cheese

can of black beans, drained and rinsed

can of corn, drained

can of Rotel tomatoes

spices: Hidden Valley Ranch dressing mix, taco seasoning, cumin, chili powder, onion powder, etc.

Grease bottom of crock pot and place chicken on bottom.  Add spices to top of chicken.  Place cream cheese, beans, corn, and Rotel on top.  Cover and cook for 6–8 hours on low, stirring every two hours.

Shred chicken, if desired.  Turn crock off and let sit for 30–45 minutes.  Serve over rice.

Can be made the day before and put in refrigerator over night.  Will be less soupy.

Crock Pot Salsa Cornbread

2 (8 oz. each)  boxes corn muffin mix

1 can creamed corn

2 eggs

1/2 cup sour cream

1 can chopped chilies undrained

2 Tbs. butter, softened

3–4 Tbs. chunky salsa

Combine corn, eggs, sour cream, chilies, and butter.  Add muffin mix.

Grease a 3 1/2 qt. crock pot well.  Pour batter into pot.

Spoon salsa over top and cut into batter.

Cover and cook on high for 2 1/2 hours.  Turn heat off and cool with lid ajar for 15 minutes.

Loosen sides with a knife and invert onto plate.


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