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Mexican Chicken (Crockpot) Recipe

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This recipe for Mexican Chicken (Crockpot) is from A Second Peek into the Parsons Pantry, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 frozen chicken breasts
2-3 cups salsa (red or green)
1 15 oz can black beans, drained
1 small bag of frozen corn or 1 15 oz can corn, drained
salt & pepper
2 cups grated cheese
4 oz cream cheese (regular or low fat)

rice
lettuce, tomatoes, avocados or guacamole for toppings
Directions:
Directions:
Coat the inside of a slow cooker with cooking spray. Place the chicken in the cooker, salt and pepper generously.
Pour the salsa over the chicken. Pour the drained black beans and corn on top of the chicken and salsa. Cover with lid and cook on low for about 3 1/2 hours.
When the chicken is done, spread the grated cheese over the top of the mixture in the slow cooker, and then top with 4 oz of cream cheese. Cover and let cook for another 1/2 hour.
Remove lid and break up chicken. Serve over rice, lettuce, tomatoes, tortilla chips, avocados or guacamole as toppings.

 

 

 

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