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
