1 -1 1/2 cup
1 (1 ounce) package
boneless skinless chicken breasts, frozen
salt and pepper, to taste
1 (15 ounce) cans
black beans, do not drain
cream cheese, cubed
1 1/2 cups
instant rice, uncooked
shredded cheddar cheese
- Mix the salsa, water, & taco seasoning in a crock pot. Place the frozen breasts in the mixture then sprinkle with salt & pepper.
- Cover with a lid & cook on low for 3 hours. Uncover, flip over the breasts then stir in the black beans. Recover & continue to cook for another 2 1/2 hours.
- Shred the chicken breasts then place back into the pot. Add in the cream cheese & stir until melted.
- Turn off the heat, pour in the uncooked rice, stir then cover. Let sit for 12 minutes then spoon onto plates & top with shredded cheese (if using).