Crock Pot Mexican Chicken

By natcat

Get ready for one of the easiest and most delicious meals ever - crockpot Mexican chicken. Serve over rice.

Ingredients

• 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

Preparation

Step 1

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.