1 jar of salsa (I used a pint of my salsa)
4-6 frozen chiken breasts (yes no need to worry about getting it out of the freezer before hand)
1 can of black beans
1 can of corn (I used my frozen corn that I freeze in the summer)
just before serving- about a half of an hour add
4 ounces of cream cheese (more if you like but I thought this was plenty to give it that rich creaminess.)
Add all ingredients, except cream cheese to crock pot and cook on high for four to five hours. Or cook on low for 6 or 7 hours. Add in cream cheese just before serving.
|Yes, I forgot to add it in- no worries it was all good.|