Ingredients:
- 2-1/2 lb boneless, skinless chicken breasts or thighs
- 2 cans black beans – rinsed and drained
- 2 C salsa
- 1 can corn – drained
- 1 can sliced black olives – drained
- 8 oz cream cheese
Directions:
- Place a slow cooker liner bag in your crockpot (*see Notes below)
- Put chicken, drained black beans, salsa, drained corn and drained olives into crockpot and place cream cheese on top and cover
- Cook on high for 2-1/2 hours
- Remove the lid and continue to cook on high for 30 minutes, or until it thickens up a bit
- Shred the chicken in the crockpot, mixing everything together
- Serve over rice and sprinkle shredded cheese on top
Notes:
- For easy clean up, I always use a slow cooker liner bag – make sure if you use a slow cooker liner bag, that you buy the specific liner bag that is made for Slow Cookers, DO NOT use anything else or it will melt and ruin your food!