Mexican Chicken
4 boneless skinless chicken breasts
1 can of black beans, rinsed
1 16oz.jar of favorite salsa or homemade
1 can of corn
1 8 oz. cream cheese
Dump everything but cream cheese into a your crock pot. Cook on high for approx. 4-5 hours. Within the last 1/2 hr of eating put your cream cheese in and let melt. Mix well before serving.
I serve this over rice and it is yummo.
Enjoy!
4 comments:
That sounds really good for a cold day. Yum!
That sounds fabulous, I love this blog!
Thanks,
Sue
This is aztec chicken in our house. We shred the chicken after it's cooked and serve it over rice. Yum.
I made this tonight and everyone in my family LOVED it. Thanks so much for sharing!
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