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Provided by Melissa
- 1 can black beans, rinsed
- 2 cans corn, drained
- 1.5 jars salsa (I recommend Newman’s Own Medium Salsa)
- 1 tsp salt
- 1 TBSP taco seasoning
- 3 chicken breasts
- 1 8 oz package cream cheese (cut in quarters)
- 2 cups mexican cheese blend
Stir together beans, corn, salt, taco seasoning and 1 jar salsa in a 4 or 6 qt slow cooker. Place raw chicken breasts on top and then cover with remaining salsa. Can be cooked on high for 4 hours or low for 8 hours. After cooking time is done, remove chicken breasts and shred. Add cream cheese quarters and stir until melted. Add shredded chicken and mexican cheese and stir until blended. Move temperature setting to low and cook for an additional 30 minutes. Serve over brown or white rice with crushed tortilla chips and/or lettuce. Sour cream can be added for garnish. Great as an appetizer with tortilla chips.