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Creamy Mexican Chicken

Creamy Mexican Chicken

Last night’s dinner was not something I will make again probably. I had gotten this recipe from an acquaintance who said it was the easiest meal in the world. She also touted it as delicious. When I brought it to the table everyone just stared at it and then glanced at me. “It’s Creamy Mexican Chicken Taco Filling”, I said.

It did not taste as bad as it looked, to be sure. Still, it was not great. Daughter Number Three asked me to never make it again. Apparently she does not want to try Creamy Mexican Chicken as a taco filling again.

Daughter Number Four ate her soft tacos and finished her sisters. The Hubs ended up eating three hard shell tacos that he garnished heavily with cilantro, shredded cheese, and avocado. I’m not sure I have ever seen him eat as much corn as last night. His tacos must have been very light on the meat.

Now let me tell you what happened. This super easy recipe with only three ingredients curdled. Yes, I said curdled. It looked like sour milk taco filling. There was nothing creamy about Creamy Mexican Chicken. It really didn’t taste bad but no one wants to eat curdled looking food.

Have you ever been given a recipe by someone and it did not turn out? Have you made anything in a slow cooker with cream cheese? I know there are dozens of recipes that call for cream cheese, so I’m wondering what went wrong. Maybe I’ll give this another try in the future, but not too soon.

Creamy Mexican Chicken

  • 2 pounds boneless (skinless chicken breasts)
  • 2 cups picante sauce / salsa
  • 1 8- ounce package cream cheese
  1. Put all ingredients in a slow cooker on low for 6-8 hours. Shred chicken and serve as filling for tacos or taco bowls.

 
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Posted by on April 11, 2018 in Dinner Recipes, Slow Cooker

 

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