Alice in the Kitchen

Creamy Crockpot Mexican Chicken

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.