Continuing our around the world theme for Crock Pot Mondays made me think about how 3 years ago we spent the Christmas holidays in Mexico on an extended family trip. No cooking for anyone and lots of fun! I created this recipe by tweaking another to take on a Mexican inspried theme and the best part was how much the kids loved it!
4-6 boneless, skinless chicken breasts
1 8oz tub Salsa flavored cream cheese
1 16oz jar chunky style salsa (mild, med or hot to suit taste)
2 tsp. Jen's Devilish Delish Seasoning Mix - see post from 11/30/12 (or just use chili powder blend)
1 small red onion, sliced
Cut a small pocket into the side of the large half of each breast giving you a "pouch" to stuff a spoonful of cream cheese into. Stuff cream cheese into each breast and place breasts into crock pot with liner. Take any remaining cream cheese and dollop teaspoons over top of chicken, Top chicken with salsa, seasoning mix and onion slices. Cook on low 5-6 hours. Serve over rice or can be sliced and served in tortillas. The chicken is so fork tender - no knives needed which is great for kids!
4-6 boneless, skinless chicken breasts
1 8oz tub Salsa flavored cream cheese
1 16oz jar chunky style salsa (mild, med or hot to suit taste)
2 tsp. Jen's Devilish Delish Seasoning Mix - see post from 11/30/12 (or just use chili powder blend)
1 small red onion, sliced
Cut a small pocket into the side of the large half of each breast giving you a "pouch" to stuff a spoonful of cream cheese into. Stuff cream cheese into each breast and place breasts into crock pot with liner. Take any remaining cream cheese and dollop teaspoons over top of chicken, Top chicken with salsa, seasoning mix and onion slices. Cook on low 5-6 hours. Serve over rice or can be sliced and served in tortillas. The chicken is so fork tender - no knives needed which is great for kids!
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