Crockpot Mexican Chicken

This may not look appealing in the photo, but EVERYONE in the family really liked this! Usually one of us isn't too crazy about something...especially when it has cream cheese, but they non-cream-cheese-likers didn't mind it one bit!

We used corn tortillas and chips as a base for our Mexican Chicken. You could also use flour tortillas.

If you can't find a frozen Mexican corn blend, then you can add a can of black beans (drained) and a can of green chilies or even chopped bell peppers.

10 chicken breast tenderloins (some were thawed, some frozen. It worked fine, but to insure that it's not too wet, thawed would be best choice) 

2 pkgs frozen corn medley

1 can Rotel

2 tablespoons ranch dip mix

1 tablespoon taco seasoning 

1 pkg cream cheese

Place ingredients into slow cooker and cook on high for 4-6 hours. Mine cooked five. Stir to shred chicken. Serve over chips or in tortillas. Top with shredded cheddar cheese and other toppings, as desired.

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