Slow Cooker Mexican Shredded Chicken

Serves 8 in about 4 hours. The pot starts with corn, then cream cheese.

Ingredients

• 3 chicken breasts, skinless/boneless
• ½ tsp salt
• ¼ tsp pepper
• 4 cloves garlic, pressed
• 1 (15 oz) can corn
• 1 (15 oz) can black beans, drained & rinsed
• 1 med onion, diced
• 1 cup salsa*
• 1 (8 oz) pkg cream cheese

Method

1. Set the chicken breasts into the slow cooker. Scatter the salt and pepper over them.
2. Cover the chicken with the garlic, corn, black beans, onion, and salsa.
3. Simmer on Low for 6-7 hours, or High for 2-3 hours, until chicken is tender and easily shreds.
4. Lift out chicken to a plate.
5. Stir in the cream cheese in chunks and stir well to incorporate.
6. Shred the chicken using two forks. Then add it back into the crock. Mix well. Set the lid back on the slow cooker.
7. Turn slow cooker to Warm, and it will be ready for tacos, burritos, or for dipping tortilla chips into it!
8. Garnish with jalapeños, cilantro, salsa, sour cream, cheese, tomatoes, or whatever you like!

More slow cooker ideas are in the slow cooker collection.