Mexican Chicken ~ with Unprocessed Modifications

I discovered and first cooked this recipe over a year ago. I was wanting to cook it again but the salsa doesn't fit with our unprocessed specifications. Lots of preservatives in store bought salsa ! The other night, I decided to experiment with it and it was a huge success !! I neglected to take a photo so am going to repost this old one with both recipes in it ...

All I did the other night was change a few ingredients, the rest is the same.

So ... Instead of the jar of salsa ... I added ...
1 can of diced tomatoes
1 can diced green chilies
and a few dried onion and garlic flakes.

I cooked the chicken for 6 hours. Turned it off for a couple hours. Turned it back on 30 minutes before we wanted to eat to throw in the cream cheese ... but ... see instructions below for all those details ...

I found this amazing recipe over at 'from Mommy's kitchen'.
Made it the other day and we loved it.
Kids loved it.
I loved it.
Rory loved it.
Rory even loved it for lunch the next day !
And I have another full meals worth frozen to eat in the next week or two !!
Love that !
Lots of love involved with this meal !

Here's the recipe ...

4-5 boneless chicken breasts, frozen
1 can black beans (15 ounce)
2 cups corn, fresh or frozen
3 limes, juiced
3 tablespoons fresh cilantro, minced (optional) - I didn't have any fresh so I used dried.
1 jar of medium salsa (16 ounce)
1 package low fat cream cheese (8 ounce)

Place the frozen chicken breasts in the bottom of the slow cooker. Add all of the remaining ingredients except the cream cheese.

Cook on high heat for 5-6 hours , until chicken is fully cooked and falling apart. A half an hour before serving, stir to break up the chicken and add the cream cheese, let melt, mix it in just before serving.

Serve over rice.

PS .. Next time we have it we are going to try serving it in ................ drum roll please ............ yep, you guessed it ........... flour tortillas !!!!!!!!