Crock-Pot Chicken, Rice, & Beans

Ingredients

• 1 -1 1/2 cup salsa
• 1/2 cup water
• 1 (1 ounce) package taco seasoning
• 3 boneless skinless chicken breasts, thawed
• salt and pepper, to taste
• 1 (15 ounce) can black beans, do not drain
• 4 ounces cream cheese, cubed
• 1 1/2 cups instant rice, uncooked
• shredded cheddar cheese (optional)

Directions

1. Mix the salsa, water, & taco seasoning in a slow cooker. Place the thawed chicken breasts in the mixture then sprinkle with salt & pepper.
2. Cover with a lid & cook on low for 3 hours. Uncover, flip over the breasts then stir in the black beans. Recover & continue to cook for another 2 1/2 hours.
3. Shred the chicken breasts then place back into the pot. Add in the cream cheese & stir until melted.
4. Turn off the heat, pour in the uncooked rice, stir then cover. Let sit for 12 minutes then spoon onto plates & top with shredded cheese (if using).