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Mexican Cream Cheese Crock Pot Chicken

Cream Cheese Chicken: 1/2 c butter 6 boneless, skinless chicken breasts 1/2 cup Italian dressing (bottle) 2 cans cream of chicken soup 4 oz cream cheese. Cook on low 6-8 hrs or on high 4-6 hrs. Shred chicken, then stir in cream cheese, cook 10 more mins. Serve over cooked rice or fettuccine noodles.

Crockpot Salsa Chicken-Healthy

chicken tortilla soup/ chili- in the crock pot- 1 can of kidney beans 1 can of black beans 1 can of tomato sauce 2 cans of diced tomatos with green chilies 1bag of frozen corn 4chicken breast 1 packet of taco seasoning. mix all the ingredients together and pour in crock pot. top with chicken and cook for 8 hours on low. when its done shred chicken put back in the crock pot for 1/2 hour or so. Serve with cheese and sour cream on top and chips on the side

crockpot mexican chicken - used 3 frozen chicken breasts, 1 jar salsa, 1 can corn, 1 can black beans, 4 oz cubed cream cheese , 1 cup chicken stock and 1 pkt taco seasoning. Cooked on low for 6 hrs, shredded chicken and put back in sauce until ready to serve.