Creamy Southwest Chicken

I seem to have been experiencing Blogger's-block.  If that exists.

Every time I use Blogger, my computer crashes and my husband has to re-install the operating system.  I'm sure it has nothing to do with Blogger itself, but rather that my laptop has some kind of nasty virus that can't be completely undone.  Basically my laptop has spent a lot of quality time as a paper weight lately.  And then once he had it all up and running again, I was out of the Blogging-routine and in the middle of May-sanity (ie: end-of-the-schoolyear-over-commitment).  May-Sanity is over now so I thought I would give it another whirl.

Today I'm bringing you a recipe we really like that is great for summer in HellonEarth the desert because it is all cooked in the crockpot with very little prep!  AND it makes a lot so it's great for a few lunches too.

I found this recipe on ...yah, you guessed it--Pinterest.  Shocking.  I am currently making an attempt to go through my Pinterest account and either make the recipes or crafts I've pinned or get rid of them.  I did adapt this recipe quite a bit to make it more flavorful for us but the base is great!  We like this in whole wheat tortillas, on chips or over rice or quinoa.

Creamy Southwest Chicken
recipe adapted from The Larson Lingo

2 lbs boneless, skinless chicken breasts (frozen is fine)
1 8-oz block cream cheese
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can Rotel, not drained
2 c. frozen corn kernels (I prefer Trader Joe's super sweet frozen corn)
1 packet taco seasoning mix
2 cloves garlic, minced or pressed
dash of cayenne pepper
Tortillas, tortilla chips or cooked rice for serving

diced red onion
jalapeno slices
shredded cheddar cheese
hot sauce, taco sauce or salsa

Place the chicken in the bottom of a slow cooker.  Put the block of cream cheese, beans, rotel and corn on top of the chicken and sprinkle the taco seasoning, garlic and cayenne pepper on top of everything.  Cook on low 5-6 hours.  When you're ready to eat stir it well and shred the chicken.  Let the crockpot stand without the lid on for 10-15 minutes before serving and the mixture will thicken up a bit.  Serve as nachos or in a burrito with desired toppings.
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