Day Nine of our CROCK-tober series – my family really enjoys Mexican flavors so I created this creamy version to tweak up our meals. This would be equally delicious as a filling in tacos, quesadillas, or enchiladas. To keep down my carb count for my Trim Healthy Mama S meal, I served this with spaghetti squash.
CROCKPOT CREAMY FIESTA CHICKEN
2 pounds boneless, skinless chicken breasts
8 ounces cream cheese
2 tablespoons chili powder
1 tablespoon minced garlic
1 teaspoon ground cumin
3/4 cup sour cream (mix in just prior to serving)
Rinse the chicken and place in the crockpot, sprinkling the garlic between pieces. Add the chili and cumin, then the cream cheese on top. I split the cream cheese into long pieces and rolled it in the spices, too. Cover with the lid, and cook on low for 6 to 8 hours (I use a timer on work days). Once chicken is cooked through, I shred with two forks and incorporate the juices. Then, stir in the sour cream for that extra smooth flavor. Use as filling for burritos, tacos, quesadillas or enchiladas. I served with spaghetti squash to keep it THM-friendly!
Come back tomorrow for another delicious CROCK-tober recipe.
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