Mexican Crockpot Chicken

I came across this recipe on Mel's blog awhile back.

Talk about DELICIOUS!!! It is the kind of delicious that you can't stop eating.  The kind of delicious you give yourself a gut ache because you keep refilling your plate :)
I switched a few things around in the recipe... for the original go over to Mel's blog!

MEXICAN CROCKPOT CHICKEN

~Bag of frozen chicken breast tenderloins
~8 oz. package of cream cheese
~Can of Corn
~Can of Rotel
~Can of Pinto Beans (Mel used black beans...equally delish!)
~Good dash of salt and pepper

~1 Tablespoon Cumin

Place your frozen chicken breasts in the bottom of your crockpot.
Add your can of Rotel.
Drain and add your corn.
Add your whole can of beans.
I then placed my block of cream cheese on top of it all.

I cooked it on high for 5 hours.
You could also cook it on low for around 8 hours.

You can either shred your chicken or leave the tenderloins whole.
Here's how I served our Mexican Chicken...

A layer of rice, your mexican chicken, a sprinkle of cumin, dallop of sour cream, cilantro and diced tomatoes.
Absolutely DELICIOUS!!!

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I spent the morning putting away most of the kids' summer clothes and getting out their winter ones.
I feel like it is time to do it since October is in just a few days.
However I think I'm a little premature in my efforts

considering the highs will be in the high 80s-low 90s all week.

We'll just keep rotating the same summer outfit until the weather decides

 to cooperate with what season it's supposed to be :)

I also spent part of the morning making baby food for Cade.
Does anyone else do this?
I'll write more on this in the next day or two.

Hope you're enjoying your last Wednesday of September!