Aztec Chicken - Crock Pot

6 chicken breasts, cooked and shredded (or one rotisserie chicken)
4 cups frozen corn
2 cans black beans
Jar of your favorite salsa
8 ounces cream cheese
(Rice, tortillas, chips, cheese and sour cream for serving)

In your slow cooker, layer ingredients in this exact order: corn, black beans, then chicken.
Pour salsa over mixture. Do not stir. Cook on low 6-8 hours. About 20 minutes before you want to eat, lay the brick of cream cheese on top of salsa and cook until melted. Then, mix together before serving.

This is one of our very favorite crock pot recipes, and everyone in our family enjoys eating it a different way. Some like it over rice, some like it rolled in a tortilla, and some like it with corn chips. It is great with garnishes such as shredded cheese and sour cream. It makes a lot, but left overs freeze well.

This recipe came from a cookbook that was a gift from Sonlight Curriculum.

Hannah's Favorite Cookies

3 sticks butter
1 1/2 cups powdered sugar
1 t. vanilla
1/2 t. baking powder
2 c. flour
3/4 c. oatmeal
12 ou. chocolate chips (We like the Ghiradelli chips in this)

Preheat oven to 325. Cream together butter and sugar. Add vanilla. Mix together baking powder and flour. Add to butter mixture gradually. Stir in oatmeal and chips. Bake at 325 for 15-20 minutes or until light brown around edges.

This is my Mother's recipe and comes from our family cookbook.