Kickn Creamy Chicken Stew in a slow cooker with frozen chicken breast

Servings:10
Calories: 293
Fat: 5.0


5   chicken breast  frozen
1   16oz. jar Salsa Verde
2   cans Black Beans
1   can Sweet Corn
1   can Diced Tomatoes with no salt
1   tsp  Ground Cumin
1  3oz packge of Cream Cheese

Directions;
Place chicken breasts in bottom of slow cooker. Add remaining ingrediants except cream cheese.
Cook for 6-8 hours. (depending on your cooker) At this point I removed about 1/2 of the liquid because I like my sauce thick, like a stew. You can leave the liquid if you want a soup. Add cream cheese, cook on warm for 30 mins, then stir.
****Recipe found at Spark Recipes by APRILDAWN678 member
This can be placed over rice or wrapped in flour tortillas( not included in nutritional info)
***my changes was I used thawed chicken breast because they were already in frig and they cooked and i shredded them into the stew. I also couldn't find my cumin so I used a part envelope of taco seasoning. I also added more than 3 oz of cream cheese but I did use the fat free cream cheese. ***  It was very good.
I had made a zesty black bean soup that was very similar to this. The biggest difference was this added chicken and the other had no meat.

This is a quick picture before I shredded up the chicken and added cream cheese. Looks good, doesn't it?!

Enjoy!!!