Ingredients

The following ingredients have 4 Servings
  • 12 oz frozen corn
  • 15 oz can black beans (rinsed and drained)
  • 1 cup chunky salsa (divided)
  • 1 clove garlic (minced)
  • 1/2 teaspoon ground cumin
  • 3 boneless, skinless chicken breasts
  • 8 oz cream cheese (cubed)
  • cooked rice
  • shredded Cheddar cheese

Instruction

  • Pour your beans (already rinsed and drained), corn, garlic, cumin and 1/2 cup of salsa into your 4-quart crock pot and stir until well combined.
  • Place your chicken breasts on top
  • Pour your remaining 1/2 cup of salsa all over your chicken
  • Cover and cook on low for 4-6 hours or high for 2-3 hours
  • Once your chicken is done, remove it from your crock pot and cut into 1 inch pieces and put it back in your crock pot
  • Add in your cubed cream cheese, stir
  • Cover and cook on high for 15-20 minutes, stirring if it looks like it needs it, until the cream cheese is melted into the sauce
  • Serve chicken and sauce over rice and top with shredded cheddar cheese, if desired