Chicken Azteca – Roberta Richey

By Admin · June 23, 2010 · Leave a comment

Makes 10-12 servings

Ideal slow cooker size 5-6 quart

1- 15 oz. cans black beans, drained                                     3- 4 cup frozen corn kernels

2 garlic cloves, minced, or use garlic salt                            ¾ tsp. to 1 tsp. ground cumin

2 c. chunky salsa                                                               

10 skinless, boneless chicken breast halves                         12 oz. cream cheese, cubed

1. Put chicken breasts in crock pot – can be frozen
2. Combine beans, corn, garlic, cumin and salsa and pour it over top.
3. Cover.  Cook on high for 3-4 hrs. or on low 5-6 hrs.
4. Remove chicken and cut into bite-sized pieces or take two forks and pull the chicken into little pieces.  Return to cooker.
5. Serve over rice.

Can put sour cream, guacamole, or salsa over it or serve over lettuce as a salad.