Mexican Cream Cheese Crockpot Chicken ***

Well, I just now noticed, while typing up this post, that I put the cream cheese in at the beginning instead of waiting until the end.  Honestly, I see no reason to wait.  It didn't curdle, and letting it cook with the ingredients the entire time lets it soak up more of the juices.  But I don't really think it matters either way.  I chose it off Pinterest because of the short list of ingredients and quick preparation.  I also liked that it closely resembles Crockpot Taco Soup, which is one of my most favorite winter-time comfort foods.  Considering it's the middle of a heat-ravaged summer, I couldn't possibly go the soup route, so this was a nice way of *almost* having it. 😉

I did double the recipe, but I think that it would be better to do more like 1.5 times the amounts. We wrapped ours up in tortillas, burrito-style, and filled them with lettuce and tomatoes and such.  The original recipe mentioned having it over rice, which would be really good in cold weather.  But whatever you choose, this sucker was a big winner for us!

MEXICAN CREAM CHEESE CROCKPOT CHICKEN
(luckymommyto2boys ~ Amy ~ GonnaWantSeconds)

4 Chicken Breast Halves, Boneless and Skinless
1 (15 Ounce) Can Black Beans, Drained
1 (7 Ounce) Can Ortega Chiles, Chopped
1 (15.5 Ounces ) Can Diced Tomatoes, Undrained
1 (8 Ounces) Can Corn, Drained
1 (6 Ounces) Can Black Olives, Drained
1 Small Yellow Onion, Chopped
1 Envelope Taco Seasoning
8 Ounces Cream Cheese, Cubed

Add all ingredients to crock pot EXCEPT cream cheese.
Cook on high for 4-6 hours or low for 8 hours or until chicken is extremely tender.
Remove chicken and shred. Add back to crock pot. Add cream cheese, cover and continue to cook on high for 30 minutes.  Stir well and serve with tortillas or over rice.

*luckymommy/Amy's notes: I doubled the recipe and added the cream cheese at the beginning.