Easy Mexican Slow Cooker Chicken

Now that Trevor's working again, dinner doesn't always get on the table as quickly as I'd like it to. To say that my Crock Pot has been working overtime would be an understatement simply because it's so easy to fill it with the ingredients the night before, pop it in the fridge, and plug it in before work the next day. Getting home after a long shift is infinitely better when your house smells like a scrumptious meal, am I right?

Here's one of our recent favorites - Mexican Slow Cooker Chicken

You'll need:

4 boneless skinless chicken breasts (frozen is OK)

2 cups frozen corn

1 can black beans (we've also found that Great Northern beans are yummy, too!)

1 jar salsa

1/2 block cream cheese

optional: 1 cup water

Combine the first four ingredients in your slow cooker. If it looks dry, add a cup of water. Cook on low for 8 hours or on high for 4-5 hours. Ten minutes before serving, add the cream cheese and stir. I also like to shred my chicken at this point, but you could definitely serve the chicken breasts whole.

Our favorite way to eat this is shredded with saffron rice and some plain Greek yogurt as garnish on top!

Enjoy!