Cooking Thursday

 I made this chicken dish in the crockpot recently and it turned out so good and full of flavor!  It was very easy to make, and is so versatile.  I used it as a main dish over rice, but you can serve it over tortilla chips, or put it into tortillas for a chicken taco.  You can even serve it over shredded lettuce for a salad.  

Crockpot Fiesta Chicken

4 boneless, skinless chicken breasts or thighs
1 dry ranch seasoning envelope
1 tablespoon minced onion
1 teaspoon black pepper
1 can original Rotel with green chilies
1 can whole kernel corn, drained
1 can black beans, rinsed and drained
juice from 2 limes, or about 4 tablespoons lime juice
1/2 cup chicken broth
8 ounce block cream cheese
2 tablespoons corn starch
2 tablespoons cold water.

Place chicken in crock pot. Sprinkle ranch seasoning, minced onion and black pepper over top. Pour Rotel, corn and black beans over all, then drizzle the lime juice on.  Pour chicken broth over all and place cream cheese on top.
Cook on low for about 5 hours. Remove chicken, shred and return to crock pot.
Stir together the corn starch and cold water.  Pour into ingredients in crock pot and cook on high for 1 hour to thicken sauce.
Serve over rice or in tortilla shells, garnish with cheese, sour cream or toppings of your choice. Or serve over shredded lettuce or tortilla chips!