Campbell Gardens

Candied Jalapeños & Candied Habaneros

Leave a comment

Mexican Crockpot Chicken



1 pkg chicken breast tenderloins

8 oz. pkg cream cheese

1 can Mexican corn, drained

1 can diced tomatoes with green chilies

1 can of red beans, pinto beans or black beans, drained

salt and pepper

1 pkg taco seasoning

1/2 cup chopped, Campbell Gardens Candied jalapeños


Place chicken tenderloins in the bottom of crockpot.

Add, diced tomatoes, Mexican corn, beans, taco seasoning, candied jalapeños, salt and pepper. Place the block of cream cheese on top of it all.  Turn the crockpot to high for 5 hours or low for 8 hours. Shred the chicken and then serve it over rice with sour cream, cilantro, chopped candied jalapeños and diced onion on top.   I have even made up soft tacos instead of using rice, either way it’s delicious and smells so good!  YUMMIEST