Ingredients:
- 5 frozen chicken breasts
- 1 16 oz. jar of salsa verde
- 2 cans black beans
- 1 can sweet corn
- 1 can diced tomatos
- 1 teaspoon ground cumin
- 1 package of cream cheese (I use 1/3 less fat)
Place all ingredients, except cream cheese, in slow cooker. Cook on low 8-10 hours. Add cream cheese on warm setting for 30 minutes, stir. Serve as a stew or over rice.
*Recipe courtesy of sparkrecipes.com
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