Slow Cooker Salsa Chicken is a hockey mom’s dream come true. Just a few ingredients cooked on low for 4-6 hours turns into something delicious… like magic. I discovered this ‘recipe’ several years ago and it is standard in the busy night dinner rotation. The cream cheese is optional, but it does add a nice creaminess to the dish.
You can serve over tortilla chips, rice, noodles or with corn or flour tortillas. Top with shredded cheese, sour cream, diced avocado and/or cilantro. The leftovers make great tacos, enchiladas or nachos. The serving possibilities are limitless.
Slow Cooker Salsa Chicken
2-3 boneless, skinless chicken breasts
24-ounce jar salsa, any type
12-ounce bag frozen corn
2 cans black beans, drained and rinsed
1/4-1/2 cup cream cheese (optional)
Combine ingredients in 6-quart slow cooker. Cook on low for 4-6 hours. About 30 minutes before serving, remove chicken and shred with two forks. Add chicken back to slow cooker and stir in the cream cheese, if using. Cover and heat for approximately 30 more minutes.