Crock Pot Creamy Mexican Chicken (Aka Fiesta Chicken)

Crock Pot Creamy Mexican Chicken (Aka Fiesta Chicken)

5 chicken breasts (I use the family size package of 5 that I store in the freezer)
1 (15 1/2 ounce) can black beans, drained
1 cup frozen corn
6 ounces black olives, drained (sliced black olives)
1/2 onion, chopped
1/2 red bell pepper, chopped
1 (15 ounce) jar salsa, medium
1 (8 ounce) package cream cheese
1 -2 tablespoon taco seasoning (I use Taco Bell or Lawry's Taco Seasoning)


Directions:

1. Add all ingredients to crock pot EXCEPT cream cheese & yes, you can add the chicken breasts frozen.
2. Cook on high for 4-6 hours or low for 8 hours.
3. Add the package of cream cheese (whole) to top of cooking chicken mixture for last 30 minute of cooking.
4. Serve over cooked rice or egg noodles with a dollup of sour cream & sprinkles of shredded cheddar if desired.

Via: http://www.food.com/recipe/crock-pot-creamy-mexican-chicken-aka-fiesta-chicken-299527