Click on a category to see more recipes in this category
Ingredients
5 Chicken thighs, boneless, skinless
1 (15 oz) Can corn, drained
1 (15 oz) Can black beans, drained & rinsed
1 (8 oz) Jar salsa
1 Onion, coarsely chopped
1 (8 oz) Package cream cheese, cubed
Taco shells or tortilla chips
Instructions
Place chicken thighs in a slow crockpot and top with corn, beans, salsa and onion.
Cover and cook on LOW for 5 to 6 hours, until chicken is tender.
About 30 minutes before serving, shred chicken in crockpot.
Add cream cheese and stir to combine.
Cover and cook on LOW for 30 minutes, or until cream cheese has melted.
Serve chicken mixture with taco shells or tortilla chips.