- 1 lb boneless, skinless chicken breast
- 2 - 10.75 oz. cans cream of chicken soup
- 1 cup salsa
- 2 cups frozen corn
- 15 oz. can black beans, drained and rinsed
- 1.5 cups water
- 1 tsp ground cumin
- 1/2 tsp dried cilantro
- 2 cups shredded cheddar
- Toppings of choice, such as: sour cream, cheese, avocado, tomatoes
Spray slow cooker with cooking spray. Add chicken to the bottom. In a separate bowl, combine all other ingredients except cheese and toppings. Pour over top the chicken. Cook on low 6 hours. Shred the chicken and add cheese. Continue cooking until cheese has melted, about 15 minutes. Makes about 6 servings.