Easy Crock Pot Mexican Dinner

By cmschnettler

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

Details

Servings 6

Preparation

Step 1

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.
Every 2 hours, stir the ingredients.
You can shred the chicken when it is done, or just leave it as tenderloins.
Turn the crock pot off & let it sit for about 30-45 minutes.
It is a little soupy, but letting it sit causes it to not be as soupy.
Serve this over rice. The rice soaks up some of the soupy-ness.