This recipe came from a Facebook friend on a group page. I tweaked it a bit and love the simple ingredients. This recipe makes a lot so it is good for groups or freezing in smaller batches for when your husband is TDY (that's military speak for business trip).
2-3 pounds boneless, skinless chicken breasts
2 oz taco seasoning (I usually buy two 1 oz packets of the McCormick and Schmick variety) (mild or spicy, your preference)
2 cans black beans (not rinsed)
2 cans corn OR 3 cups frozen corn
1 can rotel (mild or spicy, your preference)
29 oz can tomato sauce
4 oz cream cheese
Extras for topping and scooping
shredded cheddar cheese
green onion
shredded lettuce
diced tomato
diced onion
rice
tortilla chips
Throw the chicken, taco seasoning, black beans, corn, hotel, and tomato sauce into the crock pot. Cook on low 6-8 hours. Shred the chicken. Keep on warm until ready to serve. Just before serving, mix in 4 oz (half a block) of cream cheese. The cream cheese is optional for you dairy-free dieters, it mellows out the flavor and makes it creamy.
This is more like a thick stew once the cream cheese is added. Serve over whatever you like or by itself! Tortilla chips, rice, fritos, anything you like! I love this recipe because it goes a long way and can be tweaked easily and still get good results.
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