Mexican Cream Cheese Crock Pot Chicken

Prep Time: 20 minutes, plus cooking time

4 chicken breast halves, boneless and skinless
1 15 oz can black beans, drained
1 7 oz can Ortega chiles, chopped
1 15.5 oz can diced tomatoes, undrained
1 8 oz can corn, drained
1 6 oz can black olives, drained
1 small yellow onion, chopped
1 envelope of taco seasoning
8 oz cream cheese, cubed


1. Add all ingredients to crock pot except cream cheese.

2. Cook on high for 4 – 6 hours or low for 8 hours until chicken is extremely tender.

3. Shred chicken. Add cream cheese, cover and continue to cook on high for 30 minutes. Stir well and serve with tortillas, chips or over rice.


Recipe submitted by Angela B.


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