#145 – Slow Cooker Fiesta Chicken & Cherry Bars

hosted by Laverne Diede & Rhonda Fitterer

Slow Cooker Fiesta Chicken

  • 4 chicken breasts
  • 1 packet Hidden Valley Fiesta Ranch mix
  • 1 can black beans, drained and rinsed
  • 1 can Rotel
  • 1 can corn, not drained
  • 1 8 oz. package cream cheese

Add all ingredients to a crockpot; cook on low for 5-6 hours. Remove chicken from mixtures and shred into pieces; return to crock pot and mix all ingredients together. Serve over rice or pasta, or wrap in a tortilla.

Cherry Bars

  • 1 cup butter, softened
  • 2 cups sugar
  • 1 tsp salt
  • 4 eggs
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 3 cups all-purpose flour
  • 2 cans (21 oz. each) cherry pie filling


  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2-3 Tbsp. milk

Preheat oven to 350 degrees. In a large bowl, cream butter, sugar and salt until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Gradually add flour. Spread 3 cups dough into a greased jelly roll pan. Spread pie filling over dough. Drop remaining dough by teaspoonful’s over filling. Bake 30-35 minutes or until golden brown. Cool completely in pan or on a wire rack.

For Glaze:

In a small bowl, mix powdered sugar, extracts and enough milk to reach desired consistency; drizzle over top of bars.


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