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!
Recipe by Modern Martha at