Slow Cooker Fiesta Chicken

2 large chicken breasts

1 can black beans, rinsed and drained

1 can corn, drained

2 cups salsa (I used homemade)

3/4 tsp. cumin

3/4 tsp. chili powder

1/2 c. chicken broth, opt.

1 (8 oz.) pkg. cream cheese

cooked rice, for serving

chopped cilantro, for garnish

Place chicken breasts in slow cooker. Add the beans, corn, salsa, cumin, chili powder and chicken broth. If you want it to be super thick, then omit the chicken broth. I like mine to be slightly saucier, so I add the broth. Cover and cook on low for 4-5 hours or until chicken is cooked through. Shred chicken using two forks. Then, add the cream cheese, cover and cook on low for 30 more minutes or until softened. Stir together and serve over cooked rice. Garnish with chopped cilantro. Serves: 4-6

Jenn's Notes: I used homemade salsa. You could serve over white, brown or Mexican Green Rice and I think any would be amazing. This is a new favorite dish.

recipe printed from: Eat Cake For Dinner, very slightly adapted from: Food.com