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Crockpot Mexican Haystacks
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Yield
4
Servings
Author
Amber Brady
Ingredients
4
oz
cream cheese
1/2
cup
sour cream
1
cup
salsa (I used Great Value Black Bean & Corn Salsa)
1/2
red onion, chopped
1-4
oz
can diced green chilies
1-15.25
oz
can black beans, rinsed
1
cup
frozen corn kernels
1 1/2
Tbsp
Ranch Mix (or half a packet)
1 1/2
Tbsp
taco seasoning (half a packet)
2
large chicken breasts
White Rice, prepared
Tortilla Chips
Shredded Cheese
Green Onion/Cilantro
Instructions
Combine first 9 ingredients in a crock pot. Add chicken. Cook on low for 4-6 hours (or high 2-4 hours.)
Remove chicken, shred & return to pot with sauce mixture.
Serve over rice with tortilla chips, cheese, green onion, cilantro, olives, or whatever other toppings you desire.
Notes
©
DESSERT NOW DINNER LATER
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