Fiesta Chicken Burrito Bowls - cooking recipe

Ingredients

1 1/2 lbs boneless skinless chicken breasts, frozen
1 (15 1/2 ounce) can black beans, drained and rinsed
1 1/2 cups frozen corn
1 cup chopped onion
1 (15 -16 ounce) jar of your favorite green chili salsa
3 -4 tablespoons chipotle chiles in adobo, blended
1 (8 ounce) package cream cheese
1 1/2 cups cooked rice or 1 1/2 cups quinoa

Preparation

Put frozen (or thawed) boneless chicken breasts put into crock pot.
Add black beans, corn, onions, salsa & chipotle to crock pot.
Cook on low for about 5 hours or until chicken is cooked.
Once it is cooked, take it out and shred it.
If sauce is thin, switch to high & leave lid off stirring frequently until thickened.
Return shredded chicken to the crockpot (drop back to low if you had it on high).
Add 1 package of cream cheese and let sit for about 1/2 hour.
Stir in the cream cheese.
Serve over rice /quinoa or stir in rice/quinoa and serve in warm flour tortillas.