Ingredients:
4 chicken breast (fresh or frozen)
2 15oz cans of pinto or black beans (drained)
2 cups salsa (used Picante)
3 tablespoons taco seasoning
1 7oz can diced green chiles
1 medium white onion (diced)
2 bellpeppers (diced)
1 8oz package cream cheese
Directions:
1. Put everything in crockpot (chicken can be frozen or fresh) except cream cheese
2. Cook on high for 4 hours or low for 6 hours
3. Last 30 minutes, add package of cream cheese on top.
4. Shred chicken in crockpot. Stir.
5. Serve over rice or in tortillas (I put in tortillas and added shredded lettuce, diced tomato, shredded cheese, and hot sauce)
