6 frozen boneless, skinless chicken thighs
2 cups salsa (I use Costco Mango salsa!)
1 can Cheddar Cheese soup
1 can black beans, drained and rinsed.
1 can white (Northern) beans, drained
2 pkts. Sazon Goya seasoning mix
(You might have a box of this if you have tried the Beans and Rice recipe.)
Place chicken thighs in crock pot, season generously with onion powder and garlic powder. Now add the rest of the ingredients and stir to combine. Cook on high for about 4-5 hours, or until your chicken is cooked through. Add 1 can of corn, drained- cook on low till chicken is fork-tender. Shred the chicken with two forks. Before serving, stir in 6 oz. cream cheese, (melt it a little in the microwave first.)
Serve over hot rice, top with grated cheddar cheese. You can also add chopped fresh tomatoes and avocados. Yum!