Mexicali Crock-Pot Chicken

• 4 whole Bonless, Skinless Chicken Breasts, Frozen
• 1 can (15 Oz. Can) Black Beans, Drained
• 1 can (15 Oz. Can) Corn, Drained
• 1 jar (16 Oz. Jar) Your Favorite Salsa
• 8 ounces, weight Cream Cheese (Reduced Fat And Fat Free Also Work Well)

1. Place 4-5 frozen chicken breasts in the bottom of a crock pot.
2. Top with beans, corn, and salsa, and cook on high for 4-5 hours, or until chicken is done.
3. Place cream cheese on top and continue to cook for 30-60 minutes, or until warmed through.
4. Reduced fat and fat free cream cheese can be used with excellent results!
5. Stir heated cream cheese into the sauce and serve!
6. I like to serve this with a side of yellow rice and seasonal veggies.

chicken breasts, black beans, corn, favorite salsa, weight cream cheese

Taken from tastykitchen.com/recipes/main-courses/mexicali-crock-pot-chicken/ (may not work)