3 frozen gluten free chicken breast
1 pkg 8oz regular cream cheese
1 can rinsed gluten free black beans
1 can white shoepeg corn
1 can *hot* Ro-tel tomatoes
Cooked Jasmine Rice

Place frozen chicken in the crock pot first. Add the rest of the ingredients, except the rice, on top. Cook in the crock pot on low for 6-8 hours. Stir as the ingredients begin to meld. When the chicken is tender you can shred in the pot. Serve over hot Jasmine rice. YUM!!! It’s fast and simple and so good.

Variety: Try using additional veggies such as yellow squash or bell peppers. Also would be good with salsa instead of Ro-tel. I’m just a Ro-tel addict and we like things *hot* at my house.

Fiesta Chicken

Recipe by BYLM – Recipe by Lisa MarieCourse: crockpot, kid friendlyDifficulty: Easy

Prep time

5

minutes

Cooking time

4

hours 

Ingredients

• 2-3 chicken breasts, frozen or thawed. Thawed may affect cooking time some.

• 1 Can Black Beans

• 1 can Ro-Tel Tomatoes

• 1 can shoepeg corn

• 1 8oz block of cream cheese

• 2-3 cups cooked jasmine rice

Directions

• Place the chicken breast in the bottom of the crockpot.
• Add each can ofblack beans, Ro-tel tomatoes and shoepeg corn directly on the chicken.
• Place the crockpot on medium heat and let it cook for at least 3 hours. Then check the chicken to see how it’s doing. You want to be able to shred the chicken with a fork eventually. At this point I usually turn the heat up to high but use your jusdgement based on how the chicken looks.
• After the 4 hours have passed, shred the chicken with two forks. Once shredded, place the cream cheese in the crockpot and let it simmer about 10 minutes. Stir the cheese to incorporate well.
• Serve over cooked Jasmine rice. Easy and so yummy!!!!

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