Shelly's Recipe

MEXICAN STYLE SLOW COOKER CHICKEN

Category: Chicken

4-5 boneless chicken breasts, frozen
1 can black beans (15 oz)
2 cups corn, fresh or frozen
3 limes, juiced
3 tbsp fresh cilantro, minced (optional)
1 jar of medium salsa (16 oz)
1 (8 oz) pkg cream cheese, softened

Place the frozen chicken breasts in the bottom of the slow cooker. Add all of the remaining ingredients except the cream cheese.

Cook on low heat for 5-6 hours*, until chicken is fully cooked and falling apart. A half an hour before serving, stir to break up the chicken and add the cream cheese (just toss it on top and let it melt).

Serve over rice.

*The recipe recommended using the High setting, but the High setting on my slow cooker seems to get too hot (things start to boil over or burn) so I almost always use the Low setting.