4 Ingredient Crockpot Salsa Chicken

Crockpot Salsa Chicken

Prep Time:10 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 40 minutes
Servings: 4

Ingredients
3 pounds boneless, skinless chicken breasts, fresh or thawed
1 (16 ounce) jar salsa
1 cup cheddar cheese, shredded
8 ounces cream cheese (softened)
1 can corn, drained (optional add-in)
1 can black beans, drained (optional add-in)

Directions
Cook chicken in Crockpot on HIGH for 3 hours or LOW for 6 hours. (covered)
After 3 hours on HIGH or 6 hours on LOW, drain juices from Crockpot. (Draining the juices results in a thicker and more flavorful sauce).
In separate bowl, stir salsa and cream cheese. (and optional drained corn and/or drained black beans)
Pour mixture in crockpot over chicken and cook for additional 30 minutes on HIGH, covered, or until done.
For the last ten minutes, add in 1 cup shredded cheddar cheese to melt on top.

Notes: Leftovers can be stored in an airtight container in the refrigerator for up to three days.