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Image Credit: Christine
Crock Pot Mexican Chicken
“This is one of those “It’s so Easy, it’s Almost Embarrassing” recipes. Since we all know that it takes a lot to embarrass me, I figured I’d go ahead and share it. A friend of mine passed this recipe on to me years ago, and it’s been in a pretty steady rotation at my house ever since. Crock Pot dinners don’t get much simpler, so it’s perfect for a crazy busy run-the-kids-everywhere kind of day.” Christine
1 can black beans, drained
1 can corn, drained
1 (8 oz.) block cream cheese (I use low-fat)
1 jar salsa
1½ pounds boneless, skinless chicken breasts
Cut the cream cheese into large chunks.
Place all of the ingredients in the slow cooker, and stir to combine.
Set the cooker on LOW and cook for, at least, 5 hours.
Before serving, shred the chicken with two forks, and stir the mixture until it’s well combined.
Use as a filling for tacos, a topping for nachos, or in a taco salad.
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