Christine made some amazing chicken in the slow cooker the other night. I think it's going to become one of my favorite stand-by meals. Figured I'd share the recipe here with ya'll. The chicken gets so tender and almost falling apart ... and it's so flavorful.
It is great served on soft shell tortillas with lettuce and tomato or with baked tortilla chips... or just plain like we had it. So delicious!
Christine's Southwest Chicken
1 package frozen boneless, skinless chicken breasts (2 or 3lb bag)
1 can corn, drained (or frozen works too)
1 can black beans, drained/rinsed
1 jar salsa (whatever size you want)
1 brick cream cheese
In a large slow cooker, put the chicken in the bottom and top with salas, corn and beans. Don't bother stirring it, it'll take care of itself. Let it coook for 10 hours on low.
About 30 minutes before serving place the brick of cream cheese on top and let it melt into the mixture.