Ingredients

• 5 Frozen Chicken Breasts
• 1 16 ounce jar Salsa Verde
• 2 cans Black Beans
• 1 can Sweet Corn
• 1 can Diced Tomatoes with no salt
• 1 teaspoon Ground Cumin
• 4 oz cream cheese
• 1 pkg corn tortillas

Directions

1. Pour 1/2 of the salsa on the bottom of the crock pot
2. Layer frozen chicken over the salsa
3. Pour in remaining ingredients (except for the cream cheese)
4. Cook on low for 8-10 hours
5. About 1/2 hour before dinner, stir in cream cheese, and heat for the remaining 30 minutes.
6. Serve in corn tortillas