CROCK POT MEXICAN CHICKEN RECIPE - (4.3/5)

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Crock Pot Mexican Chicken Recipe - (4.3/5) image

Provided by natcat

Number Of Ingredients 5

1 (3-pound) bag chicken breast tenderloins, frozen
8 ounces cream cheese
1 can black beans, drained & rinsed
1 can corn, drained
1 can Rotel tomatoes

Steps:

  • Put frozen chicken in the crock pot. Put cream cheese on top of the chicken. Dump in the rinsed & drained black beans. Dump in the drained corn. Dump in the Rotel. Cover & cook in on low for 6 to 8 hours. Stir every 2 hours. When done, turn the crock pot off & let sit for 30 to 45 minutes to not be as soupy. Shred the chicken or just leave it as tenderloins. Serve over rice or in tortillas.

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