This doesn't look very pretty, but it's tasty. Super easy to throw together and a great filling for quesadillas, tacos, enchiladas, or dipping your chips!
Tex-Mex Crockpot Chicken
1 pkg. boneless, skinless chicken (3-4)
1 pkg. taco seasoning
1 can black beans (drained & rinsed)
1-2 jars salsa
4 ears corn (cut off the cob, or 1 can corn)
1 8oz. pkg. cream cheese (or you could probably use sour cream at the end to make it creamy)
Place chicken in crockpot and add taco seasoning, black beans, salsa, and corn. Cook on low for 8 hours or high for 4-5 hours. Shred chicken with two forks and add the cream cheese. Let cook 20 more minutes and stir until creamy.
Tex-Mex Crockpot Chicken
1 pkg. boneless, skinless chicken (3-4)
1 pkg. taco seasoning
1 can black beans (drained & rinsed)
1-2 jars salsa
4 ears corn (cut off the cob, or 1 can corn)
1 8oz. pkg. cream cheese (or you could probably use sour cream at the end to make it creamy)
Place chicken in crockpot and add taco seasoning, black beans, salsa, and corn. Cook on low for 8 hours or high for 4-5 hours. Shred chicken with two forks and add the cream cheese. Let cook 20 more minutes and stir until creamy.
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