Mexican Chicken Cob Loaf

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Ingredients:

5 chicken maryland pieces

1 x 250g block of Philadelphia cream cheese

1 x 35g pkt of taco seasoning mix

150ml cooking cream

corn flour to thicken

Directions:

1. Place chicken pieces in the slow cooker Cube Philadelphia cream cheese and toss cubes over chicken Sprinkle taco seasoning mix over the top Cook on low for 4hrs.

2. Carefully lift out chicken pieces, debone them and set aside the chicken meat Give the sauce a really good whisk while the chicken is out to break down the remaining cream cheese lumps and combine the sauce nicely. Add a good tblsp of cornflour mixed in 150ml of cooking cream to this sauce and whisk again. Return the chicken to this sauce and stir to combine Allow to cook on low for a further 30mins then serve.

Bon Appetit!

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