CROCK-POT TACO CHICKEN

Crock-Pot Size 5 Quart Crock-Pot

Ingredients 4 whole boneless, skinless chicken breasts 29 ounces canned black beans drained and rinsed 16 ounces salsa I used mild 10.5 ounces canned tomatoes with green chilies such as RoTel brand 2 tablespoons low sodium taco seasoning mix 8 ounces cream cheese cut into rough cubes Servings: People

Rating Servings 4People Prep Time 10Minutes Cook Time 6 - 8Hours On LOW

Instructions

1. Line a 5.5 quart slow cooker with a crock-pot liner or spray with non-stick cooking spray if desired.
2. Place chicken in the bottom of the slow cooker.
3. Add the black beans, salsa, canned tomatoes with green chilies and taco seasoning on top of the chicken, giving it a quick stir to combine the ingredients.
4. Cover and cook on LOW for 6 to 8 hours.
5. During the last 30 minutes of cooking add the cream cheese cubes and cover once again and let cook until the cream cheese is melted.
6. Serve and enjoy!

Recipe Notes

Serve chicken over cooked white or brown rice, in taco shells or in tortillas.