Crockpot Mexican Chicken

Fast to throw together, ingredients one probably has on hand, delicious.  That's my kind of recipe.  Especially during the summer.  I use my crockpot all year round.  It avoids heating up my kitchen, unlike the oven, and sometimes I just cannot or don't want to grill.  So out comes the crockpot.  It takes a few minutes to throw together and then I can just forget about it.  I have no idea where I picked up this recipe.  I've had it around forever, adapted it to suit us, so I'm sorry there is no credit.  

4 or 5 chicken breasts (frozen is fine)

1 can corn (drained), or one cup frozen

1 can black beans (drained and rinsed)

2 cups of your favorite salsa

8 ounces cream cheese

1 can green chilies, optional if you want it extra spicy!

1 medium to large tomato, with seeds removed and chopped,  optional

fresh chopped cilantro, to taste, also optional

Put the chicken in the crock pot and top with corn, beans, and salsa making sure all the chicken gets covered. Cook on low for 4 to 5 hours if frozen, 3 - 3 1/2 hours thawed. Check to make sure the chicken is done. It should easily shred with a fork. Turn the crock pot to warm (or off if you don't have a warm setting).   Put the block of cream cheese on top of the chicken, cover and let sit for 30 minutes. Stir the melted cream cheese into the chicken.  Stir in chopped cilantro and top with chopped tomato before serving.

Serve in tortilla shells as a burrito or on top of rice.

Joining in with Sandra at Diary of a Stay at Home Mom for Cooking Thursday