Crock Pot Chicken Taco Meat

5-7 boneless, skinless chicken breasts
1 can RoTel, drained
1 can black beans, rinsed and drained (optional)
1/2 medium onion, chopped
1 green pepper, chopped
1 jalapeno, chopped
2 cloves garlic, minced OR approx. 1 tsp garlic powder
1/2 tsp cumin (approximately)
1/2 tsp paprika (approximately)
8oz cream cheese
3/4 to 1 cup fresh salsa, drained, or pico de gallo
juice from 1/2 of a lime
salt and pepper to taste

Place chicken, RoTel, beans, onion, pepper, jalapeno, garlic, and spices into a crockpot. Adjust heat to how long you want to cook meal (between 4 and 6 hours). About 20 minutes before mealtime, shred chicken with two forks. Add cream cheese and stir until melted through. Add fresh salsa/pico and lime juice. Salt and pepper to taste. Let shredded chicken mixture cook for about 20 or so more minutes. Serve hot on fresh steamed flour tortillas topped with shredded lettuce and cheese.

Recipe by Meredith and Eric