1 pound chicken breast tenders (I buy them already sliced into tenders, or take two whole chicken breasts and butterfly them open, then slice into strips)
1 can corn, drained
1 can black beans, drained and rinsed
1 cup chunky salsa
8 ounces cream cheese
Salt and pepper to taste
1. Place the raw chicken tenders into the bottom of a slow cooker.
2. Pour the corn, black beans, and salsa over the chicken in the slow cooker.
3. Place lid on the slow cooker and set to cook on low for 5 hours or high for 3 hours.
4. When the chicken has fully cooked, remove it from the slow cooker and shred it with forks. Add it back to the slow cooker along with the cream cheese and cook for an additional 30-45 minutes.
5. Stir well.
Serve with Spanish rice and tortillas. Makes 6 servings.