Creamy Mexican Crockpot Chicken

Creamy Mexican Crockpot Chicken



1 pound boneless, skinless chicken breast

1 small onion, diced

1/2 cup salsa

1 bag frozen corn

1 can black beans, drained and rinsed

1 can Rotel tomatoes and chilies

Chili powder, salt and pepper to taste

4 oz light cream cheese



Put chicken in crock pot, cover with all ingredients except cream cheese. Cook 3-4 hours on high or 7-8 hours on low. Shred chicken and mix back in with light cream cheese until melted. Cook 15-20 min. until heated.



Serve as soft tacos (with lettuce, tomato, cheese, cilantro, onion, etc.) or over rice.



jackie austin