1 1/2 lb. frozen boneless skinless chick breast ( 3 - 4 breasts)
can black beans (I have also used chili beans)
can of rotel (any one you choose, I use mild)
salsa (I use about 8 oz.)
8 oz. cream cheese (reg. low fat, no fat whichever you prefer)
Put frozen chicken breasts in crock pot, cover with beans, rotel, and salsa. Cook on high 4-5 hrs. or on low for about 10 hrs. until chicken is cooked. Put the cream cheese on top and stir it into the mixture, this will also shred the chicken. Cook for an additional 30 min. This can be used with tortilla chips as a dip, in taco shells, enchilada shells, salad, on rice or whatever else you can think of. This is so easy to make, tastes great, and also freezes really well.