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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 6 |
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I threw a few things together with ideas from different recipes, and even though I say it myself it was delicious LOL. I served it with spanish rice, grated cheese , shredded lettuce and sour cream Ingredients:
4 boneless skinless chicken breasts, cut into cubes |
1 (8 ounce) package cream cheese, softened |
1 (14 ounce) can ro-tel mexican festival tomatoes (with lime and cilantro) |
1 (10 ounce) can chicken mushroom soup |
1 cup hot salsa |
1 (15 ounce) can black beans (drained and rinsed) |
1/2 cup buttermilk (or regular milk) |
Directions:
1. Mix the cream cheese and rotel tomatoes together in the crock pot.
2. Stir in the soup, salsa, milk and black beans.
3. Add the chicken to the crock pot.
4. Cook on low for 6 hours.
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