Cream Cheese Chicken Taco Chilli

This recipe is something I've put together over the last year based on many somewhat similar recipes. Eventually it came together absolutely perfectly. I love this recipe because it is simple; everything is thrown into your Crockpot and forgotten until you come back home from work; or school, in my case. I like to make a lot so I can have leftovers and freeze some in portioned containers for quick lunches.

• Ready In: 6 hrs 10 mins
• Serves: 8-10

Ingredients

• 3  frozen boneless skinless chicken breasts
• 1 (8 ounce) can corn, drained
• 2 (14 ounce) cans  diced tomatoes and green chilies
• 1 (14 ounce) can black beans, drained and rinsed
• 1 (4 ounce) can green chilies or 1 (4 ounce) can  jalapenos, drained
• 1  small onion, chopped
• 1  small green pepper, chopped
• 1  garlic clove, minced
• 4 (12 ounce) cans tomato juice
• 1 (8 ounce) package cream cheese, low fat is fine
• 2  teaspoons  taco seasoning (if you make your own)
•  chili powder or  cayenne powder

• toppings

•  shredded cheddar cheese
•  shredded lettuce
•  chopped onion
•  sour cream
•  salsa
•  Tabasco sauce

Directions

1. Put the chicken in your Crockpot first.
2. Next, add everything else except for the cream cheese, and toppings.
3. Let it cook for 6-8 hours on low; 4-6 on high; or until chicken falls apart when you stir it.
4. Add in cream cheese in chunks and taco seasoning and stir until blended. Make sure it is warm after cream cheese is added; serve.
5. Play around with this recipe until it has the consistency you like; vary the amount of juice added to do so.
6. Serve with tortilla chips if you like, and toppings.
7. Or, make this thick and serve over rice.
8. Serving number depends on size of chicken; amount of juice added, size of veggies -- etc.