**institches**

Crockpot "fiesta chicken"
I like this because I can throw it in the crockpot, let it cook all day and go work on quilts...
Also it makes a lot and reheats well if you like leftovers.
[h=3]Ingredients <small>Nutrition</small>[/h] <label>Servings</label> 4-6 <label>Units</label> US

• 5 chicken breasts (I use the family size package of 5 that I store in the freezer)
• 1 (15 1/2 ounce) can black beans, drained
• 1 cup frozen corn
• 6 ounces black olives, drained (sliced black olives)
• [SUP]1[/SUP]⁄[SUB]2[/SUB] onion, chopped
• [SUP]1[/SUP]⁄[SUB]2[/SUB] red bell pepper, chopped
• 1 (15 ounce) jar salsa, medium
• 1 (8 ounce) package cream cheese
• 1 -2 tablespoon taco seasoning (I use Taco Bell or Lawry's Taco Seasoning)
• [h=3]Directions[/h]
  1. Add all ingredients to crock pot EXCEPT cream cheese & yes, you can add the chicken breasts frozen.
  2. Cook on high for 4-6 hours or low for 8 hours.
  3. Add the package of cream cheese (whole) to top of cooking chicken mixture for last 30 minute of cooking.
  4. Serve over cooked rice or egg noodles with a dollup of sour cream & sprinkles of shredded cheddar if desired.