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Creamy Fiesta Chicken

  • Author: Cookies & Cups
  • Yield Yield: serves 6-8 1x

Ingredients:

  • 3 pounds boneless chicken breasts
  • 1 (15- ounce) can black beans, drained
  • 1 (15- ounce) can corn, drained
  • 1 (10- ounce) can of diced tomatoes and chilis (such as RoTel), drained
  • 2 (1- ounce) packages taco seasoning
  • 1 (8 ounce) block cream cheese, cubed

Instructions

  1. In a large slow cooker combine the chicken, black beans, corn, tomatoes, and taco seasoning.
  2. Cook on high for 3-4 hours (or low for 6-8) or until the chicken is fork tender and shreds easily.
  3. Add cream cheese and cook for an additional 30 minutes.
  4. Using two forks, shred the chicken and stir all the ingredients to combine.
  5. Serve warm.

Notes:

store airtight in the refrigerator for up to 3 days.
Or freeze for up to 30 days.

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