I’m a big fan of celebrating other cultures, especially their holidays, but it’s mostly for the foods we get to enjoy. Cinco de Mayo used to mean margaritas, Corona with lime and maybe some array of indigestion-causing spicy salsas. Now I try for a little more flavor and less debauchery. This Mexican Chicken crockpot is a fantastic combination of spice and creaminess and when your teeth burst through a bite you might just start thinking about moving south of the border.

4 chicken breasts (can be frozen)
1 pkg. taco seasoning
1 can yellow corn niblets, drained
1 can black beans, washed and drained
1 jar of picante sauce (mild, medium or hot)
1 pkg. plain cream cheese (8 ounces)

Directions:

Place frozen chicken breasts in the bottom of a crockpot. Layer all ingredients EXCEPT for the cream cheese. Cook on low for 6-8 hours. Ten minutes before you serve, stir in cream cheese. Serve over rice. Or– make it a day ahead and just add the cream cheese when you reheat!

(recipe originally provided by Preferred Childcare, Inc., Greensboro, NC)

Crock Pot Mexican Chicken