Ingredients
- 1 lb raw chicken breast
- 1 14.5 oz can diced tomatoes with green chiles drained
- 1 15 oz can black beans drained & rinsed
- 1 15 oz can corn drained
- 1 8 oz block light cream cheese
- 2 tsp cumin
- 1 tsp chili powder
- Dash of garlic salt
Instructions
- Place the raw chicken breasts in the bottom of the crock pot. Place everything else on top and slightly stir.
- Cook on high for 4 hours or on low for 6 in slow cooker.
- After cooking, shred chicken with two forks - the chicken should be very tender and shouldn't take you more than a few minutes to fully shred.*
- Stir everything together so all of the ingredients are mixed well in the crock pot.
- Serve on tortillas and top with fresh diced tomato, avocado slices, and cilantro! Also delicious on top of cilantro lime rice!
Notes
*If it doesn't easily shred, allow it to cook for another 30 minutes to an hour. [br][br]You can easily make the creamy chicken mixture and freeze it. Allow it to cool before transferring to a freezer storage bag. Thaw and reheat.