Scott's Dump and Run Creamy Mexi Chicken

Scott's Firehouse recipes are tried and true...pretty much flop-proof. I figure if they are tasty enough to serve the firefighters and are requested by chiefs, and by his friends who call on their days off requesting "THE DINNER YOU MADE THE OTHER NIGHT", they are perfect for families on the go. Perfect for mommas who are nursing a baby and feeding a toodler while answering the phone and folding laundry! We need recipes that don't take alot of brain juice and that will turn out delicious no matter what our days have looked like!



My momma always makes her Creamy Chicken for our family gatherings, as it is loved by all the grandkiddies, but this one is a step up in heat...but kids still enjoy it!


I know that you will LOVE this recipe!


Scott's Dump and Run Creamy Mexi Chicken

6 frozen chicken breasts

1 bag Trader Joe's fire roasted corn {I have also seen this recipe use 1 can of corn}

1 can of ROTEL tomatoes {mexi blend}

1 can of pinto beans, drained and rinsed

1 can of black beans, drained and rinsed

1 8oz. package of cream cheese {FULL FAT!!!} ****WHY NOT EVEN 33% less fat cream cheese? As tempted as some of you may be to save a few calories...this is not the place to skimp! ANYTHING LESS THAN FULL FAT CREAM CHEESE will leave you with this dilema..."Lisa, I HAD to taste the DUMP CHICKEN when I got home at 3:30 pm. BOY,oh boy, it is wonderful. Finger lickin' good. Only you have to add something to the recipe directions for people with a personality problem just like mine...we do stuff anyway if we don't know the reason not to. I just can't stop asking why! If I don't see an answer and none is provided, then many, many times I go ahead with what I think would work anyway. And get in trouble:>} So, you know that part about using FULL FAT cream cheese? Being me, I thought, 'Huh, I really prefer the 33% less fat kind. I'm just gonna use it.' Not knowing that the 33% less fat cheese doesn't melt nicely. It turns into weird little gobs of white. You think a recipe is simple AND foolproof, and then some idiot tries to make it. Yes, you can laugh at me." from a bloggy reader :}
SO, that is WHY you need FULL FAT CREAM CHEESE!



COOKED JASMINE RICE

{Directions:}

*Place frozen chicken in crockpot {At home, we let it soak overnight in salt water and rinse until water runs clear!}

*Dump the rest of the ingredients in to the crockpot.

*Let cook for about 8 hours and stir every once in awhile.

Serve over Jasmine rice and embellish away...like with sour cream, cilantro and avacado. Hubby serves this with a salad and LEMONADE!

Shared with:  comfy in the kitchen

Share

BBQ Chicken Sliders {mini}

GIVEAWAY WINNER OF Sandy's book: THE RELUCTANT ENTERTAINER is...JO! Congratulations!


We are in complete denial that it is still not warm and sunshiney outside, so last night we had an indoor picnic and it was LOVERLY!

On the menu:

Apple juice {can't believe we ran out of LEMONADE!}

BBQ Chicken Sliders

Homemade potato wedges and seasoned fries

Baby pickles and hot peppers

Caesar salad

Orange slices

Chocolate chip cookies





Scott’s BBQ Chicken Sliders

6-9 boneless, skinless chicken breasts {soak in kosher salt water overnight. Rinse until water runs clear, and cut any extra fat off} You don't have to do this!

1 tsp. granulated garlic

1 tsp. onion flakes

2 Tbsp. Wrights Liquid Smoke

2 cups Prego Spaghetti sauce

1 cup Trader Joe's Bold & Smoky Kansas City Style BBQ Sauce {So good and no High Fructose Corn Syrup!}

1 tsp. sea salt

1/4 cup brown sugar

This is all you do: Seriously, do NOT make this complicated. Put all of the ingredients into the crock pot {No layering necessary, Kerri! }
Doesn’t matter how. No need to mix sauce or anything.
Just dump it all in and run your errands or mow the lawn…whatever.
Just be sure to cook on high for at least 6 hours. The longer it cooks, the BETTER.
Before serving, take two forks and pull it apart. You can even let it sit for awhile so that the chicken soaks up more of the sauce.
Serve on toasted mini hamburger buns.
Top with chopped onions and shredded Tillamook Shredded Cheese.

DIVINE!

Leftovers?

Make a sandwich:
Hoagie roll
leftover BBQ Chicken
Shredded carrots
cucumbers
jalapeno peppers...fresh or pickled...SO VERY GOOD...you may even want to make that for dinner and have the plain ones for leftovers.

Okay. Last thing. This chicken freezes really well. Just scoop cooled chicken into a large Ziploc. Freeze.

To serve: Place frozen BBQ chicken {or thawed} in crockpot on low and VOILA!
We took this to State last year for the basketball team and it worked perfectly. Just kept it in the cooler over ice and stuck it in the crockpot the next morning for the evening dinner. I made two batches and took two crockpots...

Shared with: women living well, comfy in the kitchen, tidy mom, our simple country life

Share

EASY BBQ Mexican Chicken

Gourmet dinners are such the treat, but I refuse to be in the kitchen for too long when the sun is out! Here is a fancy schmanzy dinner to serve your family or if you are having company {or both!}...and nobody will ever know you weren't slaving all day in your kitchen!

Cinco de Mayo Menu:

Lemonade with fresh lime and mint

Chips and salsa

Corn on the cob

Green salad...because you need your GREENS! YOU really do! :)

BBQ Mexican Chicken

Lemon cupcakes with strawberry chiffon frosting



What will you be serving for Cinco de Mayo?


BBQ MEXICAN CHICKEN
adapted from a fancy schmanzy restaurant
{on a date night with MR. PEARSON}

Soak 6 chicken breasts in salt water overnight.

Rinse until water runs clear.

Place chicken in CROCKPOT with 1 bottle Trader Joe’s Bold and Smoky Kansas City Style BBQ Sauce and 1 cup Good Seasons Italian Dressing {prepared} or your favorite Italian Dressing

Crockpot chicken on low for 6-8 hrs.

Place prepared chicken on serving platter.

Put the following on top of each chicken breast:

Salsa

Daisy Sour Cream

Shredded Pepper Jack Cheese

Sliced green onions

Sliced olives

Sliced avocado


HAPPY CINCO de MAYO!

Share