Crock Pot Mexican Chicken

By learen

Ingredients

• 2-3lb bag of frozen chicken breast tenderloins
• 8 oz block of cream cheese
• can of black beans, drained and rinsed
• can of corn, drained
• can of rotel
• rice for 6 people
• if desired you can spice it up with package of taco seasoning or a packet of dry ranch dressing mix or use hot rotel

Preparation

Step 1

Put frozen chicken in the crock pot. Put cream cheese on top of the chicken. Dump in the black beans, corn and rotel. Cover and cook for 6-8 hours on low. Stir every 2 hours. YOu can shred the chicken when it is done or leave it as tenderloins. Turn off the crockpot and let it sit for 30-45 min and then it thickens up. Serve over rice.