|Not the best picture but you get the idea!|
Mexican Fiesta Chicken
(by no means is this an original recipe, but I have adapted it over the years and seen it in so many places that I no longer remember the source!)
- 1-1.5 lbs boneless, skinless chicken (breasts, thighs, anything)
- 2 cups salsa
- 1-2 tablespoons taco seasoning
- 1-2 cups corn
- 1 can black beans, drained
- 1 block cream cheese (8oz)
*Cook on low for 6-8 hours.
*Dice up the cream cheese and scatter on top for the last 30 minutes. Before serving stir to mix.
*Serve over rice or with taco chips for dipping.
I have used chicken pieces for this in the past and then just pulled them out and de-boned them and chopped the meat. I now prefer to dice the chicken small and then I just have to serve it. If I double this recipe I use a can of tomato sauce instead of doubling the salsa.