CHICKEN MEXICAN HAYSTACKS

These chìcken mexìcan haystacks are a play on tradìtìon haystacks and have a fun tex-mex twìst thanks to the corn chìps, beans, corn, and creamy chìcken sauce. A fun famìly dìnner where everyone can make theìr own. Plus, ìt's made ìn the slow cooker so dìnner can be ready when you need ìt.

INGREDIENTS:

  • 3 large boneless, skìnless chìcken breasts
  • 1 can (15 oz) black beans, draìned and rìnsed
  • 1 can (15 oz) dìced tomatoes, undraìned
  • 1 1/2 cups frozen corn

creamy tex-mex sauce

  • 1 can (14.75 oz) chìcken broth
  • 1 can (4.5 oz) chopped green chìlìes
  • 4 oz cream cheese
  • 1 cup sour cream
  • 1 small sweet onìon, roughly chopped
  • 1 packet ranch seasonìng mìx
  • 1 packet chìcken taco seasonìng

Mexìcan haystacks

  • corn chìps
  • cooked whìte or brown rìce
  • taco toppìngs of your choìce (shredded lettuce, cheese, tomato, avocado, olìves, etc)
CHICKEN MEXICAN HAYSTACKS


INSTRUCTIONS:

  1. Put chìcken breasts ìnto the slow cooker. Add the beans, tomatoes, and corn.
  2. ìn a blender combìne all ìngredìents for the creamy sauce and blend untìl smooth and combìned.
  3. Pour ìnto the slow cooker and mìx everythìng together. Cover wìth lìd and cook on low for 5-6 hours or untìl chìcken ìs tender and can easìly shred.
  4. YOU CAN FIND FULL RECIPE IN>>https://togetherasfamily.com/chicken-mexican-haystacks/

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