Creamy Crockpot Mexican Chicken

February 12, 2012 at 10:36 am | Posted in Uncategorized | Leave a comment

This recipe wasn’t a universal hit in our house, but I liked it.  And it was so easy.  It would be great filling for enchiladas and would be good for a potluck!

You need:

  • 2-3 boneless chicken breasts (frozen)
  • 1 (15 1/2 ounce) can black beans
  • 1 (15 ounce) can corn
  • 1 (15 ounce) jar salsa, any kind
  • 1 (8 ounce) package cream cheese

Put your frozen chicken breasts into the crockpot.  Cover with the beans, corn, and salsa.

Cook for 5 hours on high, or until the chicken is cooked.  At this point, the chicken will just start to shred on its own.

Add 1 package of cream cheese and let sit for about 1/2 hour.

When you’re ready to serve, just mix in the cream cheese.

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