I got this recipe from our witty and
intellectual friend Martin's mother,
Bev. She's a fabulous cook (and person, for that matter.) We were in
college at the time and
Trav came home
to our tiny apartment raving about the meal
Bev had made for them. They had this arrangement that Travis would give Martin rides to and from their classes (they were in the same degree program) in exchange for meals at the Sector residence. Classic. Wish I was Travis back then. I had to live on breakfast bars and shakes between classes. Anyway, this is without a doubt one of my favorite recipes because it is SO easy and super tasty. I haven't modified it at all because it's perfect just the way it is. Just don't make the same mistake I did the first time I cooked it and use sour cream instead of cream cheese. I thought it was a typo, but the cream cheese is what gives it the extra layer of flavor and creamy texture. Also, I'd like to dedicate this recipe to my friend,
Genifer. The reason: because it only has a few ingredients and that's just the type of recipe Nob likes to cook from.
Crackpot Green Chile Chicken
3-4 boneless, skinless chicken breasts
1 can green chili enchilada sauce ( I prefer Hatch's because it's a little more mild than Macayo's)
8 oz cream cheese
1 1/2 - 2 cups cooked rice
Cook chicken and sauce in crockpot for 8-10 hours on low or 6 hours on high. Half an hour before serving stir in cream cheese and begin preparing rice according to directions.
