Mexican Cream Cheese Crockpot Chicken

By shelliec

Ingredients

• 2-3 lb.frozen Chicken Breast Tenderloins
• 8 oz block of cream cheese
• can of Black Beans, drained/rinsed.
• can of Corn, drained.
• can of Rotel

Preparation

Step 1

put frozen chicken in the crockpot.
put cream cheese on top of the chicken.
dump in drainedANDRINSEDblack beans
dump in the drained corn
dump in the Rotel

Cover and cook in crockpot on low for 6-8 hours.
Stir ingredients every couple of hours (if you’re around).
You can shred the chicken when it is done, or leave it as tenderloin

After 6 hours:
Turn crockpot off&let it sit for 30-45 minutes to thicken up.
Serve over rice.
Makes aBIGbatch. Can use leftovers for burritos or tacos!