4 chicken breasts (thawed)
1 16 oz. jar salsa
1 can black beans (rinsed)
1 can corn
1 8 oz. cream cheese (softened)
Layer first four ingredients in the crock pot. Cook on high for 3 1/2 hours. At this time, shred the chicken. Place the cream cheese over top and cook for 1/2 hour more. Stir and serve spooned into tortillas.
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