4 chicken breasts (can be frozen or fresh)
1 can black beans, rinsed
1 can diced tomatoes, drained
1 cup salsa
1 cup corn
4 oz cream cheese
Place chicken in bottom of crockpot. Top with black beans, tomatoes, salsa and corn. Cook on low for 6 hours. In the last 20 minutes of cooking, top with cream cheese and turn on high, then cover again Shred the chicken by pulling it apart with two forks. Serve on rice or wrap in soft tortillas.
**Tip: If you like it spicy, omit the tomatoes and add another cup of salsa.
Bennett loved this meal, he ate several helpings. Cole didn't love it but he didn't hate it either. I served it over rice for dinner, then Tony and I had it for lunch the next day wrapped in tortillas. I really enjoyed that lunch, it was delicious! I think this recipe's a keeper.