Crockpot Mexican Chicken

Ingredients

3-4 boneless, skinless chicken breasts (MUST be frozen!)
1 can of mexicorn, drained (Use normal corn if needed)
1 can of black beans, drained (Don't like black beans? Try pinto)
1 jar (16oz) of Salsa (We like any HOT salsa)
1 (8oz) block of cream cheese (1/3 less fat tastes great to save some calories)

Scoops Tortilla Chips and/or tortillas
Shredded Mexican Cheese Blend



Layer ingredients in the crockpot in the following order: (DO NOT STIR!)

Line the bottom of the crockpot with the frozen chicken.
Add corn, then the beans, and finally the salsa.

Cook on HIGH for 6 hours.

Once finished, stir and shred chicken. Cut the cream cheese block into small cubes and "hide" in the chicken mixture for a few seconds to melt. Stir until cheese is completely melted.

To serve with chips, place a serving in a bowl and sprinkle with shredded mexican cheese. Scoop out with chips.

To serve with tortillas, put a generous amount of shredded cheese and chicken mixture on the tortilla. Roll up, serve.