Slow Cooker Tex Mex Shredded Chicken

Slow Cooker Tex Mex Shredded Chicken

Slow Cooker Tex Mex Shredded Chicken


5.0 from 1 reviews
Slow Cooker Tex Mex Shredded Chicken
  • 4 boneless skinless chicken breast
  • 1 can corn drained
  • 1 can black beans drained and rinsed
  • 1 jar of chunky salsa
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 8 oz cream cheese
  • Rice, cooked (optional)
  1. Place chicken in the bottom of your crock pot.
  2. Layer with corn, black beans, salsa and spices in no particular order.
  3. Set your slow cooker on low for 5 to 6 hours.
  4. When done, shred the chicken with two forks.
  5. Add cream cheese, cut into cubes, and let soften for 15-30 minutes. Stir until combined.
  6. Serve over rice or make enchiladas!

SharePin on PinterestShare on FacebookTweet about this on TwitterShare on RedditShare on Google+Email this to someonePrint this pageBuffer this page

Subscribe to My Newsletter


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: