I know you've all seen that Philadelphia Cooking Creme near the cream cheese at the store by now! There are always a lot of good sales on it, and usually some good coupons too! Best of all.....I've found a way to use it in the slow cooker!
This dish can be easily served many different ways. It would be great on a salad, on tortillas, on nachos, over rice, or even over some noodles. You can kick it up another notch by adding your favorite toppings to it, however you choose to serve it. At dinner, you can put out some hard and soft taco shells, some nacho chips, lettuce, tomatoes, avocados, black beans, corn, salsa, etc. and let your family each "make thier own dinner!" Can't go wrong with that!
I hope you enjoy this recipe!
Southwestern Shredded Chicken
1.5 lbs. FROZEN Boneless Skinless Chicken Breast
1 medium onion, chopped
1 - 14.5oz. Can Diced Tomatoes
1 - 4oz. Can Diced Green Chilies
1 tsp. Chili Powder
2 tsp. Garlic Powder
1/2 tsp. Cumin
2 tsp.Onion Powder
1 tsp. Salt
1/8 tsp. Pepper
1 Santa Fe Blend Philadelphia Cooking Creme
Lettuce, shredded cheese, black beans, corn and salsa for toppings
In your crock, place the frozen chicken, onion, diced tomatoes, green chilies, chili powder, garlic powder, onion powder, salt and pepper. Cook on LOW for 8-10 hours or on HIGH for 5-6 hours.
Take your chicken out and shred it. Mix the Santa Fe Blend Philadelphia Cooking Creme in with all the juices, etc. in the Slow Cooker. Add the shredded chicken back in and mix well. Serve with your favorite toppings, i.e. shredded lettuce, shredded cheese and salsa. Enjoy!
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For more great slow-cooker recipes, please visit www.slowcookeradventures.com