Chicken, Crockpot

Crockpot Cream Mexican Chicken

  • 5 chicken breasts (can be frozen)
  • 1 (15 ½ oz.) can black beans
  • 1 c. frozen corn
  • 6 oz. black olives, drained
  • ½ onion, chopped
  • ½ red bell pepper, chopped
  • 1 (15 oz.) jar salsa, medium
  • 1 (8 oz.) package cream cheese
  • 1-2 tablespoon taco seasoning

Add all ingredients to crock pot EXCEPT cream cheese. Cook on high for 4-6 hours or low for 8 hours. Add the package of cream cheese to top of cooking chicken mixture for last 30 minute of cooking. Serve over cooked rice or egg noodles with a dollup of sour cream and sprinkles of shredded cheddar if desired.

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