Photo & Recipe Courtesy of What's for Dinner?
5 Frozen Chicken Breasts
1 16 ounce jar Salsa Verde
2 cans Black Beans
1 can Sweet Corn (I use a small bag of frozen)
1 can Diced Tomatos with no salt
1 teaspoon Ground Cumin
1 small (3 oz) package of ff cream cheese
Place frozen chicken breasts in bottom of slow cooker. Add remaining ingredients except cream cheese. Cook on high for 4-5 hours. At this point, remove about 1/2 the liquid if you want the sauce thick, like a stew. You can leave all the liquid if you want a "soup". Add cream cheese, cook on warm setting for 30 minutes, then stir.
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