Chicken Azteca Recipe

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This recipe for Chicken Azteca is from Yulee United Methodist Church Cookbook 2017, 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: Main Courses: Seafood, Poultry, Pasta and Casseroles

Ingredients:	Ingredients: 2c frozen corn thawed 1 can (15 oz) black beans, rinsed and drained 1 c chunky salsa 1 clove minced garlic 1\2 tsp groun cumin 6 boneless skinless chicken breasts 1 pkg (8oz) cream cheese, cubed Hot cooked rice Shredded cheddar cheese

Directions:	Directions: Combine corn, beans, 1\2 c. Salsa, garlic and cumin in slow cooker. Arrange chicken over top of corn mixture pour remaining half cup salsa over chicken. Cover; cook on low 4-6 hours or on high 2-3 hours or until chicken is tender. Remove chicken to cutting board; cut into bite sized pieces. Return chicken to slow cooker, add cream cheese. Cover and cook on high 15 to 20 minutes or until cream cheese is melted and blends into sauce. Serve chicken and sauce over rice. Top with shredded cheese.

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Chicken Azteca Recipe

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Directions: