2-5 chicken breasts
2 cups salsa (I use have of the medium jars of Medium Heat Salsa)
1/2 tsp Cumin
1 can sweet corn (drained)
1 can black beans (rinsed and drained)
1/2 onion diced
8 oz cream cheese
1 box Spanish rice (cooked)
Salt and pepper to taste
Toppings as desired
1. Place chicken breasts into crock-pot, season with salt and pepper and Cumin
2. Cover chicken with salsa, corn, black beans, onion and cream cheese
3. Cook on high 3-4 hrs. then low or warm till you serve it. (I cook it on high till I leave work and then put it on low before leaving)
4. Shred chicken with two forks (I put it in my food processor and it cuts your time in half) I also season the chicken with salt and pepper before putting it back into the crock-pot
5. While shredding chicken cook your box of Spanish Rice
6. Once chicken and rice are shredded and cooked, put it back into the crock-pot to absorb the juices it cooked in all day.
7. Serve in a tortilla, over tortilla chips, or over rice. (I serve it in a tortilla with all my toppings and the second day its great as a chip dip or served as nachos)
****Great when topped with sour cream, shredded cheese, diced tomatoes and diced avocados****
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