SLOW COOKER SALSA CHICKEN

Slow Cooker Salsa Chicken image

Yield 8

Number Of Ingredients 10

Ingredients

2 1/2 pounds frozen chicken tenderloins
1 (16 ounce) bottle mild salsa
1 (15 ounce) can black beans (rinsed and drained)
1 (15 ounce) can great northern beans (rinsed and drained)
1 (11 ounce) can Mexicorn (drained)
1 (8 ounce) package cream cheese (softened)
1 (11 ounce) can fiesta nacho cheese soup
1 (1.25 ounce) taco seasoning packet
1 (16 ounce) bag tortilla chips (optional)
1 1/2 cups shredded Mexican style blend cheese

Steps:

Spray slow cooker with non stick cooking spray.
Place chicken tenderloins in the bottom of the slow cooker.
Pour salsa over the chicken.
Then top with the beans and corn.
In a medium sized mixing bowl combine the cream cheese, nacho soup, and taco seasoning mix. Stir really well and spoon over the bean and corn mixture.
Cover and cook on low for 4-6 hours.
Remove chicken from the slow cooker when done cooking and shred or dice.
Then place back into the slow cooker and stir in well.
Serve over tortilla chips, rice, or flour tortillas.
Top with shredded cheese.

Nutrition Facts : Servingsize 1 serving, Calories 2233 kcal, Fat 96 g, SaturatedFat 48 g, Cholesterol 871 mg, Sodium 5463 mg, Carbohydrate 56 g, Sugar 10 g, Protein 284 mg