CHICKEN AZTECA
Steps:
- 1. In a slow cooker, combine beans, corn, garlic, and half of the salsa. 2. Lay the chicken breasts on top of the bean/corn mixture. Pour on remaining salsa. 3. Cover and cook on HIGH for 2-3 hours or on LOW for 4-6 hours. 4. Remove the cooked chicken and shred. Add shredded chicken back to the slow cooker and stir to combine with the bean/corn/salsa mixture. 5. Cube the cream cheese and add to slow cooker; stir. Cover and let sit at WARM or LOW setting just until the cream cheese has melted (about 30 minutes). Stir to make sure everything is well combined.
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