Crock Pot Creamy Mexican Chicken (Aka Fiesta Chicken)

Creamy chicken dish that you can spice up to suit your taste. Basically, it's slow cooker chicken with cream cheese & any other ingredients you like. This recipe is our favorite combination and has a mexican flair. Plus, using the crock pot makes this dish simple & fills the whole house with a nice aroma. We like it best served over cooked egg noodles or rice. I gave this recipe to my cousin & she serves it by adding spoonfuls of it to pre-made taco shells. (Note: sometimes instead of onion & red bell pepper I just add 1-1 1/2 cups of frozen bell pepper/onion from the bag in the freezer secion)

• Ready In: 4 hrs 5 mins
• Serves: 4-6

Ingredients

• 5  chicken breasts (I use the family size package of 5 that I store in the freezer)
• 1 (15 1/2ounce) can black beans, drained
• 1  cup frozen corn
• 6  ounces black olives, drained (sliced black olives)
• 1⁄2 onion, chopped
• 1⁄2 red bell pepper, chopped
• 1 (15 ounce) jar salsa, medium
• 1 (8 ounce) package cream cheese
• 1 -2  tablespoon  taco seasoning (I use Taco Bell or Lawry's Taco Seasoning)

Directions

1. Add all ingredients to crock pot EXCEPT cream cheese & yes, you can add the chicken breasts frozen.
2. Cook on high for 4-6 hours or low for 8 hours.
3. Add the package of cream cheese (whole) to top of cooking chicken mixture for last 30 minute of cooking.
4. Serve over cooked rice or egg noodles with a dollup of sour cream & sprinkles of shredded cheddar if desired.