Crockpot Mexican Chicken

• 5 boneless skinless chicken breasts
• 8 ounces fat free cream cheese
• 16 ounces salsa (1 jar)
• 1 ounce taco seasoning (1 package)
• 15 ounces chili beans
• cooked rice

1. Put some salsa on the bottom of the crockpot, put 2 chicken breasts down and sprinkle the taco seasoning on them (repeat for the rest of the layers of chicken).
2. Soften the cream cheese and stir it with the remaining salsa and pour over the chicken.
3. Then put the Chili beans on top.
4. Cook on LOW for 8 hours or cook on HIGH for 3-4 hours.
5. You can stir as you like.
6. Serve over rice (or just eat as is if you can't do carbs).

chicken breasts, cream cheese, salsa, taco, chili beans, rice

Taken from www.food.com/recipe/crockpot-mexican-chicken-446137 (may not work)