Layer chicken tenders in the bottom of your 6 quart crock pot.
Pour your salsa, beans (undrained) and corn (undrained) on top of everything.
In a mixer, mix together cream cheese, soup and taco seasoning until well blended.
Slather mixture on top of everything and place lid on top, keeping the cream cheese mixture from touching the sides of the insert.
Cook on low for 3-4 hours or high for 1.5-2 hours, stirring halfway through cooking.
Once your chicken is done, take two forks and shred your chicken tenders.
Stir everything together until well blended.
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.
Notes
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.