- 3 chicken breasts, fresh or frozen
- 1 1/2 cups cooked rice
- 1 cup Wholly Salsa® dip
- 1 (14.5 ounce) can black beans
- 1 cup frozen corn (optional)
- 2 tablespoons lime juice
- 1 (8 ounce) package cream cheese
- Wholly Guacamole dip
- Sliced tomatoes
- Salt to taste
- Put the chicken breasts, beans, salsa, lime juice, and corn into the crockpot. Also add salt and pepper to taste.
- Cook on high for 4 hours (or until your chicken is done).
- The last 30 minutes, add the cooked rice and stir into mixture so it can soak up the remaining juices.
- Shred the chicken for the tacos, this is optional, but makes them much easier to eat!
- Then add the cream cheese to the top and let it melt in.
- Once the time is up stir it all together really well.
- Scoop the filling into your taco shells, hard or soft, and then top with the Wholly Guacamole dip and tomato. Super yummy!