Easy Creamy Crockpot Mexican Chicken Ingredients 2.5 lb. boneless skinless chicken breast or thighs...

Easy Creamy Crockpot Mexican Chicken

Ingredients

2.5 lb. boneless skinless chicken breast or thighs
2 15 oz. cans black beans, rinsed and drained
2 cups salsa
1 can corn, drained (opt.)
8 oz. cream cheese
salt to taste
OPTIONAL INGREDIENTS
cooked rice
tortillas
shredded cheese

Instructions
Put chicken, black beans, salsa and corn into crockpot and place cream cheese on top. Cover.

Cook on high for 2 ½ to 3 hours.
Shred chicken (I love using my favorite scissors for this) and serve over cooked rice or use as tortilla filling. (If using as a tortilla filling, I often still use rice, but just mix it into the chicken mixture at the end of the cooking time.)
Top with shredded cheese if desired.