Step 1

Layer chicken tenders in the bottom of your 6 quart crock pot.

Step 2

Pour your salsa, beans (undrained) and corn (undrained) on top of everything.

Step 3

In a mixer, mix together cream cheese, soup and taco seasoning until well blended.

Step 4

Slather mixture on top of everything and place lid on top, keeping the cream cheese mixture from touching the sides of the insert.

Step 5

Cook on low for 3-4 hours or high for 1.5-2 hours, stirring halfway through cooking.

Step 6

Once your chicken is done, take two forks and shred your chicken tenders.

Step 7

Stir everything together until well blended.

Step 8

Place desired amount of cooked rice in a bowl, spoon soup over top of rice, stir and sprinkle shredded cheddar cheese on top, if desired.