A flavorful and creamy chicken stew with a Southwest twist, perfect for a comforting meal.
Place the chicken breasts in the bottom of the slow cooker.
Ensure the chicken is evenly spread out for even cooking.
Add the salsa, black beans, corn, diced tomatoes, and ground cumin over the chicken.
Stir the ingredients gently to mix them slightly.
Cook on high for 4 hours or low for 6-7 hours.
Check the chicken's doneness by ensuring it shreds easily with a fork.
Remove some liquid if you prefer a thicker consistency.
Save the removed liquid to use as a flavorful broth for other dishes.
Add the cream cheese and stir until melted and well combined.
Cut the cream cheese into smaller pieces for quicker melting.
Serve the stew warm, optionally over rice or with tortillas.
Garnish with fresh cilantro or a dollop of sour cream for added flavor.
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