Crock Pot Mexican Chicken
1lb. Boneless Skinless Chicken Breasts (I put mine in frozen)
1/2 cup of salsa
1/2 bag frozen sweet corn
1 can of black beans, drained and rinsed
1 can of Rotel Tomatoes with Green Chilies
1/2 block of cream cheese (I use 1/3 fat free)
1 small onion diced
Put chicken in crock pot and cover with all ingredients except for cream cheese.
Add in chili powder and S & P to taste. I sprinkle it all on the top and add more later if needed.
Cook for 3-4 hours on high, 5-6 hours on low.
Shred the chicken and mix it all in along with the cream cheese until melted. Let cook for another 15-20 minutes until heated through.
Serve over rice or in tortillas as tacos/burritos.