If you love Tex-Mex food and you love curry you are going to love this crockpot recipe for Tex-Mex Curry.I 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.
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.
Shred the pieces of chicken and then stir everything together. Serve over rice or with corn tortillas.
MORE CHICKEN RECIPES YOU MIGHT LIKE:
- Fancy Pants Chicken Casserole
- Sheet Pan Spanish Chicken
- Chicken Enchiladas
- Easy Cranberry Chicken
- Chinese Chicken Salad like the Cheesecake Factory
- Mediterranean Chicken – Slow cooker recipe
- Easy BBQ Chicken
- Crockpot Chicken Parmesan
- Spicy Chicken Spaghetti
- White Chicken Chili
- Baked Wine Chicken Casserole
- Buffalo Chicken Casserole
More Crock Pot Recipes
Crockpot Chicken Parmesan