In all honesty, there are so many variations of this recipe floating around the world wide web. And to continue that honesty, I have tried a good portion of them. However, I decided to incorporate our dry rub today... and, as expected, it was a great move.
It is getting a lot warmer out the past few days, so chili days are coming to an end until fall arrives. While I love chili season, I am happy to say goodbye for a few months! This recipe is a GREAT sendoff until next season....and best of all - it's an easy dump crock pot recipe
What you'll need:
2 chicken breasts
2 chopped garlic cloves
1/2 chopped onion
1 can of corn (undrained)
1 can of black beans (drained)
1 can of rotel tomatoes w/ green chilis (undrained)
Throw everything in the crock pot, except the cream cheese. Set on low for 8 hours or so. It could be ready in 4 hours on high if you needed it to be, I've done it before. I just love when the chicken basically shreds itself. Add the cream cheese about 30 minutes before serving.
Serve with saltines, tortilla chips, whatever you desire. Served over rice/quinoa is good too!