1 pkg chicken breasts
1 jar salsa, any kind
1 small bag frozen corn
1 can sliced black olives, drained
1 can black beans, drained
1 pkg taco seasoning
8 ou cream cheese
Layer the following ingredients in Crock Pot: start with half the jar of salsa, add bag of corn, chicken breasts, black beans, olives, taco seasoning and remaining salsa. Cook on LOW for 8 hours. Pull out breasts and shred. Return to slow cooker and stir. During the last 30 minutes of cooking, add cream cheese. Stir and enjoy!
Thanks so much to Felicia for providing me with this recipe! It is so quick, easy and delicious. It is one of those recipes that after you are given the shell of the recipe, you can make it into anything you want. Feel free to add whatever- green chilies, bell peppers, jalapenos, etc... I pulled out the good ol' George Foreman grill and made Cheesy Fiesta Chicken Quesadillas! Top with sour cream, more salsa, cheese, guacamole, lettuce, whatever!!!! Serve with tortillas, chips, fritos, George Foreman! Serve over rice, noodles.... An appetizer or a main dish! The possibilities for this simple little recipe are endless! And the best part about it is the prep time is virtually nothing! The hardest part was opening the cans of beans and olives! Perfect for Week 40 when things are a little hectic!