- I used both black beans and corn. Recipe calls for one or the other.
- My chicken was done in about 4-5 hours.
- I served it in tortillas with rice, chips and salsa.
- Second time around I added a 1/2 pound ground chorizo. Gave it a nice twist!
Mexican Crock Pot Chicken
1 pound chicken breasts
1 can black beans, drained and rinsed (optional)
1 small can whole kernel corn, drained (optional)
1 envelope taco seasoning
1 brick of cream cheese, softened
1 small jar of salsa (I used medium)
1/2 pound ground chorizo, cooked (optional)
Put everything but the chicken and chorizo into the crock pot and mix well. Add the chicken breasts and give it a stir. Cover and cook on low 4-5 hours or until chicken falls apart. Shred chicken and put it back in the sauce. If you choose to add chorizo stir that into the chicken mixture. Let it mingle 20-30 minutes.