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Creamy Crock Pot Mexican Chicken

Even the girls loved it! After being convinced to TRY it first, haha!

We love crock pot meals just about any time of the year, especially in the heat because the slow cookers don’t contribute to heating up the kitchen. This meal has it all too–it’s flavorful, filling, inexpensive and quick to assemble. After a few short hours cooking in the crock pot, it’s ready to be served tucked in a warm tortilla, over a bed of lettuce, with steamed rice or as a chip dip.


Two pounds boneless, skinless chicken breast or thighs
2 cans black beans, drained and rinsed
2 cups salsa
1 can corn, drained
8 ounces cream cheese
Salt to taste
Shredded cheese, green onions, sour cream, etc as garnish (optional)

Place all ingredients, minus salt and garnish in crock pot. Cook on high for two and a half to three hours or until chicken is cooked through and shreds easily. Remove chicken to shred then return to slow cooker. Add salt if needed. Serve as desired.

Thanks to Thrifty Frugal Mom for the recipe inspiration!

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True stories of raising children, remodeling, braving the elements and plotting out life, all while living on a humble acreage in central Indiana.

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