Crockpot Creamy Mexican Chicken
5 chicken breasts (can be frozen)
1 (15 1/2 ounce) can black beans, drained
1 cup frozen corn
6 ounces black olives, drained (sliced black olives)
1/2 onion, chopped
1/2 red bell pepper, chopped
1 (15 ounce) jar salsa, medium
1 (8 ounce) package cream cheese
1-2 tablespoon taco seasoning
Add all ingredients to crock pot EXCEPT cream cheese. Cook on high for 4-6 hours or low for 8 hours.
Add the package of cream cheese (whole) to top of cooking chicken mixture for last 30 minute of cooking.
Serve over cooked rice or egg noodles with sour cream & sprinkles of shredded cheddar if desired.