Mexican Chicken II

10 boneless/skinless chicken breasts
12 oz cream cheese, softened (1 ½ packages)
3 cups salsa
3 tsp. cumin
¾ cup chopped green onions

Lightly oil the slow cooker.
Pound the chicken breasts to flatten them.
In a large mixer bowl, beat the cream cheese until smooth.
Add the salsa, cumin and onions and mix in gently by hand.
Place a heaping table spoon of cheese mixture on each breast and rolls them up like a jelly roll.
Place the breasts seam side down into the slow cooker.
Spoon remaining cheese mixture on top.
Cover and cook on low for 5 to 6 hours.
Serve on a bed of brown rice and sprinkle sliced black olives over the top.
Serves 8 to 10


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