Slow Cooker Chicken Azteca

Combine beans, corn, garlic, cumin and 1/2 of the salsa in slow cooker. Arrange chicken breasts over top. Pour remaining salsa (and optional hot sauce) over top of chicken. Cover. Cook on high 2-3 hours or on low 4-6 hours. Remove chicken and cut into bite size pieces. Return to crockpot. Stir in cream cheese. Cook on high until it melts. Spoon chicken and sauce over cooked rice. Top with cheese, avocados, and sour cream.

Servings Per Recipe: 6

Amount Per Serving

Calories: 576.2

Total Fat: 17.0 g

Cholesterol: 135.5 mg

Sodium: 460.0 mg

Total Carbs: 52.5 g

Dietary Fiber: 6.8 g

Protein: 53.2 g