Chicken Azteca

Chicken Azteca

2 15 oz. cans black beans drained

3-4 C. frozen or canned corn

2 garlic cloves

1 tsp. ground cumin

2 C. chunky salsa, divided

5 chicken breasts (cut in half for a total of 10 pieces)

2 8oz. pkgs. cream cheese, cubed

Cooked rice

Shredded cheddar cheese

Combine beans, corn, garlic, cumin, and half of salsa in slow cooker.

Arrange chicken breasts over top. Pour remaining salsa over top.

Cover. Cook on high 2-3 hours or on low 4-6 hours.

Remove chicken and cut into bite-sized pieces. Return to cooker.

Stir in cream cheese and cook on high until it melts.

Spoon chicken and sauce over cooked rice. Top with shredded cheese.

I usually cut the recipe in half for just our family, or make the full recipe and

freeze half of the sauce and chicken for another meal.

submitted by Sarah Smyth