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Prep Time: 0 Minutes Cook Time: 10090 Minutes |
Ready In: 10090 Minutes Servings: 46 |
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This is a super easy dish to make and leave alone to cook in your crockpot. You can adjust the hotness by adding a hot salsa instead of mild. The cream cheese adds a nice creamy touch! My whole family loves it! Ingredients:
1 15. oz can black beans, drained |
2 cups frozen corn kernels |
1garlic cloves |
1/2 tsp cumin |
1cups salsa, divided |
5 chix breast |
1(8oz) pkg. cream cheese, cubed |
cooked rice |
shredded cheddar cheese |
Directions:
1. 1. Combine beans, corn, garlic, cumin, and half of salsa in slow cooker.
2. 2. Arrange chicken over top. Pour remaining salsa over top.
3. 3. Cover. Cook on high 2-3 hours or low 4-6 hours.
4. 4. Remove chicken and cut into bite-sized pieces; return to cooker.
5. 5. Stir in cream cheese. Cook on high until cream cheese melts.
6. 6. Spoon chicken and sauce over cooked rice. Top with shredded cheese.
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