1 pork roast or 4 boneless skinless chicken breasts or thighs (frozen or fresh)
16 ounces (2 cups) salsa
1 cup frozen corn
1 (14 1/2 ounce) cans black beans, drained
1 package cream cheese
whatever toppings you like (lettuce, tomatoes, avocados, olives etc.)
Place first four ingredients in crock pot.
Cook on low 6-8 hours.
30-60 minutes prior to serving, shred meat with kitchen shears in the crock pot and stir in cream cheese.
To serve, use meat mixture over rices (or as filling inside tortillas) and serve with lettuce, tomatoes, avocados and olives.
This recipe is SO easy and SO yummy! It’s on our monthly rotation and a family favorite.