Creamy Crock Pot Mexican Chicken

I tried out this new recipe from Pinterest (obviously), and I was really impressed at how versatile it is! Not to mention easy - I love the Crock Pot. Whoever invented it deserves a medal.

This is pretty much your standard Mexican chicken type recipe, with one surprising twist - cream cheese!

You just dump everything in the crock pot and shred up your chicken before eating. Simple simple.

We ate this with with some basmati rice wrapped in tortillas, but it would be great just over rice, or plain in a tortilla. The next day I ate some leftovers with some lettuce and crushed up tortilla chips, and it was delicious! You could even eat it with just tortilla chips like loaded nachos - seriously, eat it however you want!

I only used half of the tub of cream cheese, but if you want it to be extra creamy, add the whole tub (if you're in America, an 8 oz block of cream cheese). I've found that the Mother Dairy tub of cheese spread works as a pretty decent substitute for cream cheese (I've used it in cheesecake also).

Creamy Crock Pot Mexican Chicken

Original Recipe

1 lb chicken breasts

1 cup of salsa

1/2-1 whole tub of cream cheese

2 cups of black beans

1 cup of frozen corn

1 medium onion, diced

1 bell pepper, diced

1 TBS chili powder

1 tsp. cumin

(instead of the chili powder and cumin, you could also add a package of taco seasoning)

Shredded cheese for serving (optional)

Add everything to the crock pot. Stir to combine. Cook on low for 5-6 hours or on high for 3-4 hours. Shred the chicken with two forks before serving, and stir together.

Serve with rice, tortillas, lettuce, tortilla chips, or any combination!