Tex-Mex Curry – a Crockpot Recipe

Tex-Mex Curry – a Crockpot Recipe

20140927-130855-47335581.jpgI somehow managed to completely butcher a CrockPot recipe I got off of Pinterest the other day, only to create a great Tex-Mex like curry. That’s the best way I know how to describe it, because it is not running enough to be soup, but it’s definitely runny. My kids ate it out of a bowl along with some corn tortillas, but I had mine over rice like you would with curry. Both ways were great.

Tex-Mex Curry

5-6 boneless pieces of chicken

1 can Rotel

1 can Ranch beans (original)

2 cups frozen corn

1 bag of frozen onion and bell pepper chopped up

8 oz cream cheese

1 pkg Ranch dressing mix

1/2 tsp Cumin

1 tsp Onion Powder

1 tsp chili powder

Lay your frozen chicken across the bottom of the CrockPot and then pour the undrained cans of Rotel and Ranch beans over it. Add the frozen vegetables and then the seasonings. Last lay the block of cream cheese on top. Leave in the crockpot until chicken is cooked. Shredded the pieces of chicken and then stir everything together. Serve over rice or with corn tortillas.


tex-mex curry

Tex-Mex Curry Crockpot Recipe


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Tex-Mex Curry
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By | 2018-11-16T08:32:35-07:00 October 5th, 2014|Crockpot, Recipe, Soup recipe, Tex-Mex recipe|0 Comments

About the Author:

Meagan is the author and host of Mommy Travels, a family travel and lifestyle blog. She has been traveling the world with her three kids for over a decade and loves sharing her adventures and tips with others.

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