New Crockpot Recipe

I'm posting a new Crockpot Recipe we tried over the weekend. Our good friends, Chris & Misty put in hard wood floors at their house so I took over dinner while Jeff and Chris went to work. Misty painted her front door black, looks awesome... and the kids jumped on the trampoline for hours!

I also hope everyone had a wonderful Easter Weekend. Jeff and I were both off on Friday and he was busy helping a friend move and his mom put up a new Basketball goal! It was a hit with the kids...we played "horse" about 3 times! Grammy has game too and Brooke loved every minute of it!

With a fun and busy weekend, this recipe was easy & delicious!
Crockpot Mexican Chicken Tacos
1 can Mexi Corn, drained
1 can regular Corn, drained
1 can Black Beans, drained and rinsed
Jar of your favorite Salsa (I used Picante Thick & Chunky)
4 to 5 Frozen Chicken Breast
Cream Cheese
Rosa's Fresh Flour Tortillas

Take Frozen Chicken Breast from freezer to Crockpot (do not thaw)
Add canned (drained) ingredients and stir. Cover with lid and cook on High for 4 to 5hours until chicken is cooked. Add Cream Cheese and cook for another 10 minutes until melted. The chicken will be very tender so you can take a fork and shred it while stirring the cream cheese.

Serve with tortillas, cheese, guacamole and fresh Cilantro.