Crock Pot Creamy Mexican Chicken

Crock Pot Creamy Mexican Chicken: Submitted by: Ed Cook | Date Added: 3 Jan 2013 Ingredients:

2 lb Boneless Skinless Chicken Breast
1 (15 1/2 oz) can Black Beans, drained
1 cup Frozen Corn
6 oz Black Olives, drained (slived black olives)
Small Onion, chopped
1/2 of a large Green Pepper
1 (15 oz) jars Salsa, medium
1 (8 oz) pkg Cream Cheese
1-2 Tbsp Taco Seasoning

Cooking Instructions:

1) Add all ingredients to crock pot EXCEPT cream cheese.
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 for the last 30 minutes of cooking.
4) Serve over cooked rice or egg noodles. You can add a little bit of sour cream and shredded cheese to top it off if desired.