Chicken Azteca

Preparation info
  • Makes:

    10–12

    Servings
    • Difficulty

      Easy

    • Ready in

      3 hr

Appears in
Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes

By Phyllis Pellman Good

Published 2008

  • About

Katrine Rose Woodbridge, VA

Ingredients

  • 2 15-oz. cans black beans, drained
  • 4 cups frozen corn kernels

Method

  1. Combine beans, corn, garlic, cumin, and half of salsa in slow cooker.
  2. Arrange chicken breasts over top. Pour remaining salsa over top.
  3. Cover. Cook on High 2–3 hours, or on Low 4–6 hours.
  4. Remove chicken and cut into bite-sized pieces. Return to cooker.
  5. Stir in cream cheese. Cook on High until cream cheese melts.
  6. Spoon chic