Crockpot Mexican Chicken

 http://thelarsonlingo.blogspot.com/2011/05/easiest-dinner-ever.html

- Bag of frozen Chicken Breast Tenderloins (2.5-3lb bag)

- 8 oz block of cream cheese (don't use Fat Free! 1/3 less fat or regular is fine)

- Can of Black Beans, drained & rinsed. (or Pinto Beans if you prefer)

- Can of Corn, drained.

- Can of Rotel

Directions:

Put frozen chicken in the crock pot.

Put Cream cheese on top of the chicken.

Dump in the Black Beans (make sure they are drained & rinsed!!!)

Dump in the drained corn.

Dump in the Rotel,

Cover & cook in your Crock Pot on low for 6-8 hours.
Every 2 hours, I stir the ingredients.
You can shred the chicken when it is done, or just leave it as tenderloins.

serve over rice