this is a super simple meal that knocks your socks off. mexican chicken has black beans, corn, tomatoes, green chilies. a sprinkling of cheese and sliced avocado makes this the perfect mexican bowl.
eat it straight out of the bowl or wrap it up in a wheat tortilla. serve with a garden salad and enjoy!
Mexican Slow Cooker Chicken
serves 6-8
4 boneless skinless chicken breasts
2 cups frozen corn
16 oz black beans, drained and rinsed
xx oz rotel
1 cup salsa
4 oz green chilies
4 oz cream cheese (i used philadelphia santa fe blend cooking creme)
toppings:
shredded cheddar
avocado
place chicken breasts in the bottom of a crock pot. pour all ingredients except cream cheese over chicken. cook on low for 6 hours. shred chicken and return to slow cooker. stir in cream cheese and turn slow cooker to keep warm until ready to serve.
