SANTA FE CHICKEN
By: Tammy Messick (Jenny Olson's friend)
4 frozen boneless skinless chicken breasts
1 cup salsa
1 can black beans (drained)
1 can full of frozen corn
4 oz. cream cheese (cut into chuncks)
Serve with:
rice or tortillas
Put all items in crock pot except for cream cheese. Cook on high for 3 to 3 ½ hours. Add cream cheese and stir. Cook for one more hour on high. Serve over rice or in tortilla. (We serve it over rice).
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