3 Ingredient Tangy Mexican Chicken

Directions

14 Large Chicken Breasts (i used 5 small ones)

21 x 300g or 375g Jar of Salsa (I used medium hot)

31 x 250g Block Philadelphia Cream Cheese, room temp

41 x 420g can black beans (optional)

51 x 425g can corn kernels (optional)

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7Put chicken in slow cooker season with salt and pepper. That's it NOTHING else and cook for 2:30-3:00hrs on HIGH.

8After 2:30-3:00hrs (chicken should be 3/4's cooked) remove chicken and drain all juices and put chicken back in SC.

9In a separate microwave bowl add salsa and creamed cheese and heat for 1 min and stir. Add to chicken and mix well.

10Cook on high for a further 1hr-1:30hrs until chicken is cooked (internal core temp is 71.1oC)

11Serve with loads of the sauce and with chilli potato wedges

12Enjoy xo

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16ps this sauce makes the best wedges dipping sauce too