Chicken breasts with black beans, salsa, corn and cream cheese adapted from a recipe from www.food.com
Used 6-quart slow cooker
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This is one of our favorite recipes from our Crockin' for the Holiday magazine! The easy recipe is the perfect pop-in-your-mouth appetizer for your next party. Easy prep with exceptional flavor!
- 1 (8-ounce) container whipped cream cheese
- 1 Cup cream mushroom soup
- 1/2 to 1 Cup sliced jalapeÃ±os (jarred), chopped
- 1 Cup finely shredded cheddar cheese
- 2 Cans crescent rolls
- 1/2 stick butter
- 2 cloves garlic, minced
Mix together first 4 ingredients.
Unroll crescent rolls and spread mixture onto the rolls.
Roll up and slice into pinwheels.
Melt butter in a bowl and add in minced garlic. Brush the top of pinwheels with garlic butter (enough to lightly coat top), then cover and cook on HIGH for 3 to 3Â½ hours. You can brush tops with garlic butter again if desired (you may not use all of garlic butter).
When cooking time is complete, turn off slow cooker and take off lid for 30 minutes before serving.
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