– 4 boneless, skinless chicken breasts

– 1 can (15 oz) black beans, drained and rinsed

– 1 can (15 oz) corn, drained

– 1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel)

– 1 packet taco seasoning

– 8 oz cream cheese, cut into cubes

– 1/2 cup chicken broth

– Salt and pepper to taste

– Optional toppings: shredded cheese, chopped cilantro, lime wedges, sour cream

1. **Prepare the Crock-Pot:**

– Place the chicken breasts at the bottom of your crock-pot.

2. **Add Ingredients:**

– Pour the black beans, corn, and diced tomatoes with green chilies over the chicken.

– Sprinkle the taco seasoning evenly over the mixture.

– Add the chicken broth.

3. **Cook:**

– Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.

4. **Add Cream Cheese:**

– About 30 minutes before serving, add the cream cheese cubes on top of the mixture.

– Cover and let the cream cheese melt. Stir to combine well.

5. **Shred the Chicken:**

– Once the cream cheese is fully melted and mixed in, shred the chicken using two forks. Stir to mix the shredded chicken with the sauce.

6. **Serve:**

– Serve over rice, in tortillas, or with your favorite sides.

– Top with optional toppings like shredded cheese, chopped cilantro, lime wedges, and sour cream.

Enjoy this easy and creamy crock-pot chicken dish!