Crock Pot Chicken Nachos
4-5 frozen, boneless/skinless chicken breasts
1 15oz jar of Salsa
1 can black beans, drained and rinsed
1 can corn, drained
8 oz cream cheese
Place frozen chicken breasts in crock-pot. Pour salsa over chicken. Cover and cook on high for 4-5 hours or until chicken can be easily shredded. Shred chicken and place back in crock pot with with the salsa (I was actually able to just shred mine right in the crock-pot). Add the black beans and corn, and stir together. Place the cream cheese on top of the mixture, then cover and let sit for 1 hour. The cream cheese will then be soft and you will be able to stir it into the chicken mixture. Serve with tortilla chips and your favorite nacho toppings.