You are going to love how easy this Crock Pot Salsa Chicken is to make. I am so super impressed by this delicious meal. It’s perfect for busy moms and dads because it is so easy to toss together. Plus, the leftovers are uh-mazing. Yum!
Oh, I definitely NEED this chicken in my life.
Ingredients
4-5 boneless frozen, boneless, skinless Tyson chicken breasts
1 (15 1/2 oz.) can Bush’s black beans, drained
1 (15 oz.) can whole Green Giant kernel corn, drained
1 (15 oz.) jar salsa (your favorite)
1 (8oz.) pkg Philadelphia cream cheese
Instructions
Place 4-5 frozen (yes, frozen) chicken breasts in crockpot.
Add black beans, corn and salsa.
Cook on high for about 4-5 hours or until chicken is cooked.
Add 1 package cream cheese (just throw it on top!) and let cook another 1/2 hour until cheese is melted.
Serve with shredded cheddar, sour cream and gaucamole as garnish.
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Quick Tip: Serve this Mexican chicken in warm tortillas with all the fixins’.