Cream Cheese Crock Pot Chicken
- 1 2 1/2-3-lb. bag frozen chicken breast tenderloins
- 1 8-oz. block cream cheese (do not use fat-free -- 1/3 less fat or regular is fine)
- 1 can black or pinto beans, drained and rinsed
- 1 can corn, drained
- 1 can Ro-tel
Place frozen chicken in the Crock Pot. Put cream cheese on top of chicken.
Dump in the black beans, drained corn and Ro-tel.
Cover and cook on low, 6-8 hours, stirring every 2 hours.
Shred chicken when finished cooking, if desired.