Crock Pot Mexican Chicken

I saw this on Pinterest from Mel a while back and couldn't resist trying it. This is probably one of the easiest recipes out there! You can put it in tortillas or over a bed of rice.

Ingredients:

- Bag of frozen Chicken Breast Tenderloins (2.5-3lb bag)
- 8 oz block of cream cheese (don't use Fat Free! 1/3 less fat or regular is fine)
- Can of Black Beans, drained & rinsed. (or Pinto Beans if you prefer)
- Can of Corn, drained.
- Can of Rotel

I might add, I didn't exactly follow the directions...I didn't drain anything but the Rotel. After it got done cooking, if I had of drained and rinsed, it might have been too dry, so I'm glad I didn't drain any of it!

Directions:

Put frozen chicken in the crock pot.
Put Cream cheese on top of the chicken.
Dump in the Black Beans (make sure they are drained & rinsed!!!)
Dump in the drained corn.
Dump in the Rotel

Cover & cook in your Crock Pot on low for 6-8 hours.

If your chicken isn't frozen, cook for 4-5 hours.
Every 2 hours, I stir the ingredients.
You can shred the chicken when it is done, or just leave it as tenderloins.

Here is the yummy deliciousness -

Get in My Belly!!