Chicken Azteca

Chicken Azteca

3 cans (15 oz. ea) black beans, drained (or about 6 cups of cooked black beans)
2 cups frozen corn kernels
1 clove garlic
1/2 teaspoon cumin
2 cups salsa
4 skinless chicken breasts
1 package (8 oz) cream cheese (I actually often use only 1/2 package to cut calories)
cooked rice
shredded cheddar cheese

Combine beans, corn, garlic, cumin and half the salsa into slow-cooker; add chicken; pour remaining salsa over top. Cook on HIGH for 2-3 hours or 4-6 hours on LOW, until chicken is tender (if frozen, cook on high 4-6 hours). Cut chicken into bite-size pieces and return to cooker. Add cream cheese, cook until cheese melts into the sauce (10 minutes or less). Stir. Serve chicken and sauce over cooked rice, top with shredded cheddar cheese. It's tasty with a little avocado, too. Our kids like to scoop it with chips.

Survey Says: It’s ok - for our family this recipe can definitely be halved, as we had A LOT of left overs. It is really good with tostido chips.