Mexicana Chicken

This chicken can be fixed in the slow cooker or on the stove...

Ingredients

• 4-6 skinless, boneless chicken breasts thawed
• 24 oz. salsa
• 2 c. frozen corn
• 1 can (15 oz) black beans, drained
• 1/4 c. chopped chives
• 1 T. chile powder
• 4 oz low-fat cream cheese
• Cooked Rice, spanish or white

Slow Cooker - Place the salsa, corn, black beans, chives and chile powder in the slow cooker and stir. Add the chicken and cook on low for 8 hours, high for 4 hours or until the chicken is done. Add the cream cheese and cook another 30 mins. Serve on top of rice.

Stove top - In a large, deep skillet heat 1 T. oil and cook chicken breasts on medium heat until no longer pink. Add the salsa, corn, black beans, chives and chile powder to the skillet. Cook on med-high heat until salsa starts to boil, then cover and simmer for 30 mins. Add cream cheese and cook another 15 mins. Serve on top of rice.

This is an easy recipe, but quite delicious...don't be afraid to add your own spices to make it your own. You can also chop up the chicken and stir in the rice if you prefer...remember options are endless when you are cooking...have fun!