Crock Pot Creamy Mexican Chicken (Aka Fiesta Chicken)

• 5 chicken breasts (I use the family size package of 5 that I store in the freezer)
• 1 (15 1/2 ounce) can black beans, drained
• 1 cup frozen corn
• 6 ounces black olives, drained (sliced black olives)
• 1/2 onion, chopped
• 1/2 red bell pepper, chopped
• 1 (15 ounce) jar salsa, medium
• 1 (8 ounce) package cream cheese
• 1 -2 tablespoon taco seasoning (I use Taco Bell or Lawry's Taco Seasoning)

1. Add all ingredients to crock pot EXCEPT cream cheese & yes, you can add the chicken breasts frozen.
2. Cook on high for 4-6 hours or low for 8 hours.
3. Add the package of cream cheese (whole) to top of cooking chicken mixture for last 30 minute of cooking.
4. Serve over cooked rice or egg noodles with a dollup of sour cream & sprinkles of shredded cheddar if desired.

chicken breasts, black beans, frozen corn, black olives, onion, red bell pepper, salsa, cream cheese, taco

Taken from www.food.com/recipe/crock-pot-creamy-mexican-chicken-aka-fiesta-chicken-299527 (may not work)