THE RECIPES – Slow Cooker Chicken Salsa

IngredientsSlow cooker salsa
4 boneless skinless chicken breasts
1 15.5-ounce can black beans, drained
1 15-ounce can whole kernel corn, drained
1 15-ounce jar of your favorite salsa
1 8-ounce package cream cheese (optional)
1. Place thawed chicken breasts in slow cooker, then pour salsa, black beans and corn over the top and stir just to blend.
2. Cook on high setting for about six hours or until chicken will shred easily. Shred the chicken and stir.
3. At this point, you may add the package of cream cheese (just throw it on top) and cook for an additional hour.
4. Stir, served as desired, and enjoy.



Categories: The Recipes

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