Crock Pot Chicken Nachos

This is such a versatile recipe that you could do so many things with.  I really liked it as nachos with a little cheddar cheese melted on top, and sour cream. Any of your favorite nacho toppings would be great on these nachos.  The next day I used some of the left-overs and made a chimichanga for my husband, which he really liked.  You could use this for burritos, an enchilada filler or even serve it over rice. A bonus to this recipe is how super easy it is! I got this recipe from my friend Liz, whom I  love and adore. She is the same friend that also gave me this stuffing recipe.

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.