Chicken
Azteca
2
cans black beans
1
can whole kernel corn
2
uncooked chicken breasts
1
cup salsa
1
clove garlic
½
tsp. cumin
Layer
ingredients in a slow cooker in the order listed above. Cover and cook on high for 2-3 hours or on
low for 4-6 hours. Once cooked, remove
chicken and add ½ block (4 oz.) cream cheese and replace lid. Shred chicken and
put it back in. Cook until cream cheese melts.
Serve over cooked rice with shredded cheese, or in a folded tortilla with
queso blanco/fresco or shredded cheese and bake on baking sheet until cheese
melts.
Yields:
5-6 servings
