www.sweetlittlebluebird.com
16 oz jar salsa of choice (not sweet)
1 (15 oz) can of corn
1 (15 oz) can black beans, drained and rinsed
2 tablespoon lime juice
1/3 cup chopped jalapenos (fresh or canned)
8 oz block cream cheese, regular
Toppings (Optional)
Grated cheese
Chopped green onions
Chopped fresh cilantro
Lime wedges
Spray Crock-pot with non-stick cooking spray. Place chicken on bottom. Place salsa, corn, black beans, lime juice and jalapenos on top. Cook on High for 4-5 hours or until chicken is tender. Reduce to Low and place cream cheese on top and allow to melt for 20 minutes. Then stir/blend. Serve over rice. Add some toppings if you like.
Note: I added 1 cup water with the salsa before cooking the chicken because my husband does not like cream cheese or thick sauces. I also shredded the chicken into big chunks.
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