Slow Cooker Creamy Mexican Chicken over Rice


  • 5 boneless, skinless chicken breasts, frozen
  • 1 (15.5 oz.) can black beans, drained and rinsed
  • 1 (15 oz.) can corn, drained
  • 1 (16 oz.) jar salsa
  • 1 packet taco seasoning
  • 4 oz.  1/3 less fat cream cheese
  • Rice, for serving

Put frozen chicken breasts put into a slow cooker. Add the black beans, corn, salsa and taco seasoning. Turn slow cooker to LOW and cook for 4-5 hours or until chicken is done. Once done, shred chicken into small pieces and return to slow cooker.

Add cream cheese and continue cooking on LOW for 30 minutes.  Stir so well combined. Serve over rice.

by The Savvy Kitchen