From Mikael S. from May 2014 RS Newsletter
Makes
5 cups. Serves 4-6.
4 chicken breasts (I did 1 lb.)
15.5 oz. can black beans, drained and rinsed
15 oz frozen or canned corn, if canned then
drain first
15 oz salsa (I did ½ hot and ½ mild and it
was a little too spicy…so maybe medium and mild or just mild)
8 oz cream cheese
Take 4 frozen or thawed chicken breasts and
put into crock pot. Add remaining
ingredients except cream cheese. Cook on
low for 4-5 hours. Remove chicken and
shred it with 2 forks. Put chicken back
in crock pot. Add cream cheese, just put
it on top. It will look a little weird
at this point. Let it cook for another ½
hour. Then stir in the cream cheese and
serve over rice or in tortillas. Recipe
from recipezaar.com
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