Where's the Meat?

Do you remember the old Wendy’s Hamburgers commercial with the old woman looking disappointed at the “big fluffy bun” and cried, “Where’s the Beef?” Do you remember the look on that woman’s face? I do. I saw it on the faces of my children, my husband and our guests when we all sat down for dinner recently.

I had made a meal that I was so proud of. The chicken smelled so good. The kids asked when we could eat from the moment the aroma had started wafting through the living room. Proudly, I started to cut through the chicken, but it appeared to be unusually boney. Could this be possible? I had never gotten a chicken that had so little meat before. I started compiling the complaint I would be making to the store clerk where I bought this thing from as panic started to set in. There was no way this was going to feed all of us! Just as I was about to send my husband out for takeout, he pointed out that the chicken had been cooked upside down!

I can’t blame my mom for my lack of cooking skills. She is actually a great cook!  But since I didn’t inherent her skills,  I have to compensate by finding great recipes to follow—especially ones that use one of the greatest inventions every made - the crock pot. I have a family of five, so I love mine.

Want to know a good recipe? Get ready for one the easiest meals ever! I don't really have a name for it. I call it "Cream Cheese Crock Pot Chicken."  (It tastes so much better than the name I gave it.)  It is like cream-cheese-chicken-goodness. Call it whatever you want. It’s yummy and  so easy to make!  ~Amy

Ingredients:

  • Bag of frozen Chicken Breast Tenderloins (2.5-3lb bag)
  • 1 8 oz. block of cream cheese (Don't use Fat Free! 1/3 less fat or regular is fine.)
    • 1 Can of Black Beans (or Pinto Beans if you prefer), drained & rinsed
    • 1 Can of Corn, drained.
    • 1 Can of Rotel Diced Tomatoes & Green Chilies

 

Directions:
PlacPlace frozen chicken in the crock pot. Top the chicken with cream cheese, beans, corn and Rotel. Cover and cook in your crock pot on low for 6-8 hours. Every 2 hours, I stir the ingredients. You can shred the chicken when it is done, or just leave it as tenderloins.

 

 

 

After 6 hours I turn the crock pot off & let it sit for about 30-45 minutes.

I serve this over rice. The rice soaks up some of the soupy-ness.

 

 

 

 

It makes a lot, it feeds 6-8 adults. You could have it for dinner a couple nights and for lunch. When we have it on a leftover day, sometimes I combine the rice and the cream cheese chicken mixture and use it for burritos. Add a tortilla, some lettuce, cheese & salsa.


Easy. Good. Healthy.

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  1. CarolN_2 posted on 01/09/2013 11:10 AM
    Your recipe sounds delicious! I'll definitely be giving it a try! And your story made me laugh -- it reminded me of a few of my own cooking fiascos. At least your dinner turned out well in the end! :)
    1. Mark DJ posted on 01/09/2013 01:17 PM
      @CarolN_2 Thanks Amy,
      I think I'll surprise my wife this weekend.
  2. WhidbeyGirl posted on 01/14/2013 03:18 PM
    Was absolutely wonderful!!!!! Thanks!
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