Crockpot Mexican Chicken

SkillScale: 1

My mom gave me this recipe and I love it! Tonight, we made it for the first time and it was really versatile to serve. I served it in a soft shell taco tortilla and with a wheat cheese quesadilla. The cream cheese is an alternative to sour cream served with other Mexican dishes.

Ingredients:
5-6 boneless skinless chicken breasts
16 oz jar salsa (mild or spicy altered to your taste)
1/2 bag of frozen corn (15 oz) (I used frozen corn instead of canned corn because it has less salt)
1 can black beans (15 oz) (rinse off unneeded salt)
1/2 pkg. (4 oz) cream cheese or reduced fat cream cheese
Choice of carbohydrate (see step 4 below)

1. Combine the first four ingredients in crockpot.
2. Cook on high 4 hours or add an hour if the chicken is frozen.
3. At then end of cooking, shred the chicken by pulling it apart with two forks and mix in cream cheese.
4. Stir and serve with tortilla chips, soft wheat burrito tortillas, cheese quesadillas, or hard shell taco shells. Or, try serving it on hamburger buns like sloppy joes. Enjoy with your loved ones!