A while back, I asked for your favorite recipes. Those ones that you come back to time and time again. Tiffany graciously emailed me two. This recipe is one of our favorites. Easy-peasy and delicious!
1 can (7.5 oz) black beans, drained and rinsed
1 cup frozen corn
1 clove garlic, minced
½ tsp ground cumin
1 cup chunky salsa, divided
4 skinless, boneless chicken breasts
4 oz cream cheese
Combine beans, corn, garlic, cumin and half of salsa in slow cooker. Arrange chicken breasts on top; pour remaining salsa over chicken. Cover and cook on high 2-3 hours or 4-6 hours on low, until chicken is tender and cooked through.
Remove chicken and shred. Add back to slow cooker. Add cream cheese to slow cooker. Cook on high until cream cheese melts and blends into the mixture.
Serve with tortillas, lettuce, shredded cheese and tomatoes.
Thank you Tiffany for sharing!