CREAMY FIESTA CHICKEN ......IN THE SLOW COOKER

You will definitely want to make this recipe!

It sounded good and believe me, it TASTED EVEN BETTER!

The house smelled SO good when this was simmering away

in the Slow Cooker.

We served this over hot buttered rice!

I would have added fresh Cilantro over it, but didn't have any

on hand....fresh avocado would also be a marvelous addition!

CREAMY FIESTA CHICKEN-SLOW COOKER

4 boneless, skinless chicken breasts

1 can (15.5 oz.) black beans, drained and rinsed

1 can (15 oz.) corn, drained

1 can (15 oz.) pinto beans, drained and rinsed

1 jar (16 oz.) salsa

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon black pepper

1/2 - 1 teaspoon salt

1 block (8 oz.) cream cheese

Spray inside of slow cooker with cooking spray.

Lay chicken breasts on the bottom.

In a mixing bowl combine black beans, corn, salsa, and spices. Stir together and spoon over the chicken. Stir slightly to make sure chicken is covered.

Cook on low heat for 6-8 hours.

At 30 minutes left of cooking time; shred the chicken with 2 forks and mix everything together. Place block of cream cheese on top. Cover. Let cook remaining 30 minutes.

Uncover and mix all together (the cream cheese should be completely soft by this point).

Serve over rice and top with shredded Monterrey Jack cheese, Cilantro and fresh Avocado.