How to Prepare Perfect Creamy Rotel Slow Cooker Chicken

Delicious, fresh and tasty.

Creamy Rotel Slow Cooker Chicken. Serve over pasta for a yummy main dish. Reviews for: Photos of Creamy Slow Cooker Chicken. Try this super simple slow cooker recipe.

Creamy Rotel Slow Cooker Chicken Slow Cooker Creamy French Mustard Chicken. Want to be instantly transported to France? This creamy and mildly spicy slow cooker chicken chili is our family's staple dinner recipe. You can cook Creamy Rotel Slow Cooker Chicken using 6 ingredients and 4 steps. Here is how you cook it.

Ingredients of Creamy Rotel Slow Cooker Chicken

  1. It's 1 can of rotel.
  2. Prepare 1 can of black beans drained.
  3. Prepare 11 oz of (1 package) cream cheese.
  4. You need 1 1/2 cup of corn (I use frozen sweet).
  5. You need 4 of frozen chicken breasts.
  6. It's 3/4 cup of chopped mushroom of choice, you can add more or less as desired.

Want to try something different for dinner? Try this Slow Cooker Creamy Chicken Spaghetti, you will love it! One thing I love about her recipe is she uses cut up the chicken instead of whole chicken breasts. That means this meal doesn't has shredded chicken like most slow cooker recipes.

Creamy Rotel Slow Cooker Chicken step by step

  1. Turn slow cooker to low.
  2. Add chicken then all other ingredients, *except mushrooms*.
  3. Cook on low for 6 hours stirring every 2 hours. Cut up the chicken into cubes after about 4 hours of cooking. One hour before done add mushrooms (if serving over rice now is a good time to cook as directed)..
  4. My daughter add sour cream to bring down the spice..

Spoon this rich and creamy chicken mixture over pasta, rice or biscuits for a home-style dinner that's sure to satisfy your need for comfort food. Slow cooker chicken recipe instructions: If you are looking for a super simple yet tasty dinner recipe you Now, return the shredded chicken back to the slow cooker and mix it back in and add in the cheese. Wow, this was great and so easy. I added a can of Rotel. Add garlic to same skillet, and cook until just golden in a few spots; carefully add wine to skillet, and scrape up any browned bits from bottom.