Rotel Chicken
2-3 lbs. frozen chicken
8 oz cream cheese (not nonfat)
1 can of Rotel (Mexican diced tomatoes)
1 can black beans (rinsed and drained)
1 can corn (drained)
Put all in crockpot and cook on low for 6 to 8 hours. Stirring every 2 hours and shredding chicken at the end. Serve over rice or in tortillas. (It is a little spicy, so for kids add some sour cream.)
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