Southwest ChickenDecember 16, 2008 | Email This Post Print This Post Post a Comment
6 boneless, skinless chicken breast halves
1 (8 ounce) package cream cheese, softened
1 (16 ounce) jar salsa
2 teaspoons cumin
Pound chicken breasts to flatten. In mixing bowl, beat cream cheese until smooth, add salsa, and cumin. Mix gently.
Place heaping spoonfuls of cream cheese mixture on each chicken breast and roll. (There will be leftover cream cheese mixture.)
Place chicken breast seam side-down in sprayed slow cooker. Spoon remaining cream cheese mixture over each roll.
Cover and cook on LOW for 5 to 6 hours.
Serves 4 to 6.