Easy Slow-Cooker Mexi-Chicken

A while back I wasn’t feeling well and my sweet friend Jen brought over some food so I wouldn’t have to cook. One of the things she brought was this crockpot chicken. She said you could either eat it like a taco, as her husband does, or do like she does and have it on nachos. I opted for the nachos and it was SO good!

I think I’ve made and posted something similar before, but this recipe blows that one (just chicken breasts and salsa) out of the water. It is incredibly easy to prepare, in fact I made it one morning when I was running really late and it didn’t set me back too badly time wise! You can even use frozen chicken breasts, without defrosting. Do yourself a favor and make it soon, you’ll love it too!

Easy Slow-Cooker Mexi-Chicken

Easy Slow-Cooker Mexi-Chicken

Easy Slow-Cooker Mexi-Chicken
Recipe by Jennifer D.

Ingredients:
3 boneless, skinless chicken breasts (frozen ok)
1 jar favorite salsa (I used one with corn & black beans in it)
1 can black beans, rinsed and drained (optional)
1 packet taco seasoning
1 block cream cheese

Method:

Spray crockpot bowl with nonstick spray. Place chicken breasts in the bottom (it is fine if they are frozen). In a bowl, mix together the salsa and taco seasoning. Pour the rinsed and drained black beans over the chicken, then pour the salsa mixture over that. Cover and cook on LOW for 8 hours. When only 30 minutes remain, add the cream cheese. When done, shred the chicken with forks and stir to mix everything together well. Serve as tacos or nachos (or whatever other way you want!).

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