1 can of corn, drained
1 can of black beans, drained
1 16oz jar of salsa
3-4 chicken breasts (about 2 pounds)
1 8oz brick of cream cheese
Add the corn, black beans, salsa, and chicken to the crock pot. Cook on high for 6-7 hours or low for 7-8 hours. 30 minutes before serving, remove and shred chicken, then return to pot and mix in. Then cut up the cream cheese into small pieces and add to the pot and cover. Allow cream cheese to melt for about 15 minutes. Stir well before serving over rice.
Freezer prep: add everything to the bag except cream cheese, then freeze.
This was absolutely delicious. I put it in before I left the house and when I returned 4 hours later, it smelled heavenly. I had three chicken breasts and everything was ready after cooking it on high for 5 hours, so start with a shorter time perhaps so it doesn’t overcook. The chicken was super easy to shred, it was so moist it fell apart. I spread out the cream cheese bits so it could melt faster. We both thought it would be nice in a tortilla, or perhaps as an enchilada. You could spice it up a little if you like some heat, I thought it was great.
I will definitely make this again!