Crockpot Chicken Tacos

This recipe is a staple at our house. I love it because it is super simple, almost everyone likes it and it can feed a crowd very inexpensivly. The original recipe was one I found online but I have changed it a bit to fit our tastes.

Crockpot Chicken Tacos

4-6 frozen chicken breast
1 can black beans (drained and rinsed)
1 can corn, drained (or frozen equivalent)
1-2 C salsa
chipolte chili pepper (my go to mc cormick seasoning)to taste
garlic salt to taste
1 pkg. cream cheese
1 C cheddar cheese, shredded
1/2 C cilantro chopped (optional)

Spray a crockpot with non-stick cooking spray. Place frozen chicken in crock pot and sprinkle with a bit (about 1/2 tsp.) both garlic salt and chipolte chili pepper. Add beans, corn and salsa to the crockpot. Cook on high for 3-5 hours (depending on your crockpot) until chicken is cooked through. Shred the chicken using two forks and taste. Adjust the seasoning if needed. Add cream cheese to the top and place the lid back on Let it sit (turned off) for 30 minutes (or until the cream cheese is nice and soft). Mix in the cream cheese until chicken mixture is creamy. Sprinkle the top with cheese and cilantro to serve. This dish doesn't look all that appetizing but tastes so yummy. The cheese and cilantro help it to look more appetizing. :) Serve with flour tortillas and all the taco fixings. This mixture is wonderful left over. We use it to make nachos, tostadas and quesadillas. It freezes well too.