Categories: Chicken

Ingredients

• 4 boneless Chicken Breasts
• 1 can Black Beans
• 1 can Corn
• Salsa (pick your poison)
• 8 oz Cream Cheese

Directions

1. Place chicken breasts in the Crock-Pot. They can still be frozen if that is your style.

2. Drain cans of black beans and corn and add them into the cauldron.

3. Top it with your salsa, stir it up, and let it go!

4. Slow cook for 7-8 hours on low, or 4-5 hours on high.

5. Save cream cheese until the food is nearly done; let it melt on top prior to serving.

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