Sunday, May 15, 2016

Chicken Salsa

I made this today for our Sunday afternoon meal. Just thought I would post it to share. It is super easy and delicious!
6 Boneless chicken breasts  (I use 3 if it's just us and we usually have plenty of leftovers)
1- 15 oz can corn, drained
2- 15 oz cans black beans, drained
2 cups Salsa (We use 2 cans Rotel diced tomatoes)
4 cloves garlic (We use 1 tsp garlic powder)
2 tsp cumin (this spice is a must)
salt and pepper
8 oz cream cheese
Add all ingredients except cream cheese. Crockpot on high 4 hours or low 8 hours. Shred chicken. Cube cream cheese. Stir in and let it sit for 20-30 minutes. Serve over rice with tortilla chips. You can also add tomatoes, olives, cheese, avacado as desired.

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