Cheesy Tex-Mex Chicken {Slow Cooker}

Cheesy Tex-Mex Chicken {Slow Cooker} 2 boneless skinless chicken breasts (use 2 if they are large in size) 24 ounce jar salsa of your choice, or make your own 1 packet taco seasoning 1 15 oz can black beans (rinsed and drained) 15 oz can corn- drained 7 oz can diced green chillies 8-oz package cream cheese 1 teaspoons hot sauce (optional) Tortillas or rice for serving Optional garnishes – shredded cheddar, lettuce, etc. In your slow cooker, stir together salsa, taco seasoning, black beans, corn, and chills. You can also add hot sauce at this point, if you’d like. Add raw chicken to the slow cooker and stir. Cook on low for 6-8 hours or on high for 3-4 hours. 30 minutes before you’re ready to eat, cut the cream cheese into cubes and add it to the slow cooker (turn it to low at this point if you haven’t been cooking on low already). Continue cooking for 30 minutes. Remove the whole pieces of chicken from the slow cooker and dice it or shred it. I usually use two forks to shred the chicken. Return the shredded or diced chicken to the slower cooker and stir to incorporate the chicken into the mixture. Serve over steamed rice, or on tortillas. Add any garnishes you’d like including shredded cheddar, green onion, lettuce, etc., or eat it as is.