Crock-Pot Creamy Salsa Chicken

Ingredients

• 3 lbs boneless, skinless chicken breasts 

• 16 oz jar salsa of choice (not sweet)

• 1 can of corn (15 ounces, drained)

• 1 can of black beans (15 ounces, drained and rinsed)

• 2 Tablespoons Lime Juice 

• 1/3 cup chopped jalapenos (I used canned)

• 8 oz block cream cheese (regular or reduced - not fat free)

Toppings (optional)

Hot Sauce (Frank's RedHot Sauce is perfect)

Fresh Cilantro

Fresh Squeezed Lime Juice

Directions

Spray crock-pot with non-stick cooking spray. Place chicken on bottom. Pour salsa, corn, black beans, jalapenos and lime juice on top. Cook on low for 7-8 hours or until chicken is tender (adjust cooking time according to how fast or slow your slow cooker cooks). When ready, place cream cheese on top and allow to melt - about 20 minutes, then stir/blend. Serve over rice. Top with a few dashes of hot sauce, chopped cilantro and fresh squeezed lime juice. Enjoy!  

-Add a little cheddar cheese and sour cream for additional flavor. 

-Not a fan of too much spice/heat, use a mild salsa and skip the jalapenos 

 and hot sauce.