Southwest Slow Cooker Chicken

This is extremely easy and cooks on low for about 6 hours if you use frozen chicken. I actually thought it was better the next day because it didn't have as much liquid and was easier to put in the tortilla) or make in plenty of time so it can sit and thicken.  This was another pinterest find, but I did doctor it up a bit by adding an additional can of black beans, green chilies, salt, and about 1 tsp. cumin.  You could also maybe try Monterey Jack cheese sprinkled on top of each serving.
Serves: 8 ish

• 6 large or 8 small frozen chicken breasts
• 8 oz plus 4 oz. block cream cheese (I used light)
• 2 cans black beans, rinsed and drained
• 1 can corn or 1 cup frozen
• 1 can Rotel
• 1  can green chilies
• 1 tsp. cumin
• cheese (optional, and added at the end as you make them)
• 1 tsp. salt

Put frozen chicken in the crockpot.  Add cream cheese, beans, corn, Rotel, and cumin.

Cook for 6-8 hours on low.  Shred chicken if you like and serve on a tortilla. You can use low carb

or wheat tortillas or even serve this over brown rice.