Crock pots are the truth

My bff/old roomie was obsessed with his slow cooker and I always thought he was a little crazy. Not to mention I thought that only old women used them. I was wrong. Yes Patrick, I can admit when I get things twisted. Therefore, I put one on my wedding registry and surprise, Patrick bought it for us! I was eager to find a recipe to make to experience the joys myself. A friend posted a Creamy Tex Mex Chicken recipe to make in the crock pot on Pinterest. It seemed easy enough and I had all of the ingredients so I made it. I could see how this recipe would be ideal for a family of four, note, for a family of 2, it made about 4 meals worth. I put three servings in the freezer to eat at another time.

Ingredients

• Bag of frozen Chicken Breast Tenderloins (2.5-3lb bag)
• 8 oz block of cream cheese (don't use Fat Free! 1/3 less fat or regular is fine)
• Can of Black Beans, drained & rinsed.
• Can of Corn, drained.
• Can of Rotel
• Small scoop of low-fat sour cream
• Red pepper flakes

Directions

Put frozen chicken in the crock pot. Put Cream cheese on top of the chicken. Dump in the Black Beans (make sure they are drained & rinsed). Dump in the drained corn. Dump in the Rotel. Cover & cook in your Crock Pot on low for 6-8 hours. Every 2 hours, I stir the ingredients. You can shred the chicken when it is done, or just leave it as tenderloins. I turn the crock pot off, add the sour cream, red pepper flakes, and let it sit for about 30-45 minutes. It is a little soupy, but letting it sit causes it to not be as soupy. I serve this over rice.

My Edits: The recipe does not include sour cream or red pepper flakes but I added them in. After the 6 hours the sauce was not as creamy as I would have liked so I decided to add a little sour cream. It instantly changed the texture to what I was hoping for. Also, when I tasted it, it was as spicy as I wanted so I added about a teaspoon of crushed red pepper flakes. Fixed, finished, delicious.