Creamy chicken dish that you can spice up to suit your taste. Basically, it's slow cooker chicken with cream cheese & any other ingredients you like. This recipe is our favorite combination and has a mexican flair. Plus, using the crock pot makes this dish simple & fills the whole house with a nice aroma. We like it best served over cooked egg noodles or rice. I gave this recipe to my cousin & she serves it by adding spoonfuls of it to pre-made taco shells. (Note: sometimes instead of onion & red bell pepper I just add 1-1 1/2 cups of frozen bell pepper/onion from the bag in the freezer secion)

Ingredients

4 serv.

chicken breasts↗5
(I use the family size package of 5 that I store in the freezer)
black beans↗1 ounce
drained, can
frozen corn↗1 cup
black olives↗6 ounces
drained (sliced black olives)
onion↗1⁄2
chopped
red bell pepper↗1⁄2
chopped
salsa1 ounce
medium, jar
cream cheese↗1 ounce
package
taco seasoning↗1 -2 tablespoon
(I use Taco Bell or Lawry's Taco Seasoning)

Step-by-step instructions

1
Add all ingredients to crock pot EXCEPT cream cheese & yes, you can add the chicken breasts frozen.
2
Cook on high for 4-6 hours or low for 8 hours.
3
Add the package of cream cheese (whole) to top of cooking chicken mixture for last 30 minute of cooking.
4
Serve over cooked rice or egg noodles with a dollup of sour cream & sprinkles of shredded cheddar if desired.

Source: food.com

Original recipe ↗

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