Easy Mexican Stew



1/2 bag of frozen chicken tenderloins
block of cream cheese
can of corn, drained
can of black beans, drained and rinsed
can of Ro-tel (mild with green chilies)
white rice and/or tortilla chips


In a crockpot, place the frozen chicken, then lay the cream cheese on top. Pour the corn, beans, and ro-tel over the top. Cook on low for 6 to 8 hours, do not mix (you don’t want to break the cream cheese apart). When done, shred the chicken, mix, then turn on warm or serve over white rice or with tortilla chips.

[Note, previously I posted a Mexican Stew recipe that is VERY similar to this, but the prior recipe adds the cream cheese at the end. This recipe is much more simple!]


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