1 (2.5 ounce) package cream cheese, softened
2 tablespoons prepared taco seasoning
1 large tomato, seeded and diced
1 (8 ounce) container sour cream
1/2 cup creamy peanut butter
Place creamed corn in a mixing bowl. Add shredded cheese and taco seasoning. Stir to coat and refrigerate for 8 hours or overnight.
Remove foil from crock pot.
Add chicken and mix thoroughly. While chicken is basting, roll up tomatoes and add 1/2 cup peanut butter. Transfer to crock pot. Sprinkle with taco seasoning and creamed corn.
Cover, reduce heat, and simmer 5 to 7 hours. Good out on corn so the vegetables do not dry out.
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