Mexican Chicken Stew

 4 chicken breasts (frozen or thawed)
Can of corn, undrained
Can of black beans, undrained
Jar of salsa
Block of cream cheese
Small can of green chilies (optional)
Tortilla chips

 In crockpot, place chicken, corn, beans, and salsa. Cook on low 4 to 6 hours.

Shred chicken. Add pieces of the cream cheese, stir until cheese melts.

Serve with tortilla chips. Enjoy!

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2 Responses to “Mexican Chicken Stew”

  1. Ooh that sounds super yummy. And easy! Anything with cream cheese in it is alright by me. I’ve got all these ingredients so I just might have to try this tonight. Thanks!

  2. Joanne,

    Hope you enjoy it as much as we do 🙂

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