Crockpot Fiesta Chicken


  • 5 chicken breasts, frozen
  • 1 (15 1/2 oz.) can kidney beans, drained and rinsed
  • 1 (15 oz.) can corn, drained
  • 1 (15 oz.) jar of your favorite salsa
  • 1 (8 oz.) package 1/3 less fat cream cheese
Take 5 frozen, boneless chicken breasts put into crock pot. Add the kidney beans, corn and salsa.  Keep in crock pot on low for about 4-5 hours or until chicken is cooked. Once it is cooked, shred it into small pieces.
Add the cream cheese (just throw it on top!) and let sit for about a half hour. After the half hour is up, stir in cream cheese so the mixture is combined.
Serve over rice or in warm flour tortillas.
by The Savvy Kitchen