Slow Cooker Santa Fe Chicken Tacos

This is an adaptation of a recipe I found on Pinterest that was pretty good...but this version I came up with was better!!  Just made it for the second time tonight and everyone loved it.  This amount fed 4 adults and 1 child, plus we have some leftovers.  So good!

• 24 oz (1 1/2) lbs chicken breast
• 14.4 oz can petite diced chipotle tomatoes (or Rotel)
• 15 oz can black beans
• 8 oz frozen corn
• 1/4 cup chopped fresh cilantro
• 8 oz. onion and chive cream cheese
• 1/2 onion, chopped
• 2 tsp garlic powder
• 1 tsp cumin
• 1/4 tsp cayenne pepper (or to taste)
• 1 tsp kosher salt (or to taste)

Place chicken breasts in slow cooker (I put them in frozen). Cover with onion, corn, and beans.  In a bowl, mix together undrained tomatoes, cream cheese, garlic powder, cumin, cayennne, and salt.  Add to the slow cooker.  Cook on low for 6 hours.  Shred chicken and mix all together.  Serve on tortillas or tortilla chips with guacamole and shredded Mexican blend cheese.

Enjoy!