Slow Cooker Creamy Chicken Taco Soup

Tip: click step to get into cook mode

2 boneless skinless chicken breasts ((about 1 lb))

1 can chili-style beans ((398 ml or 14oz))

1 can corn ((with juice, 341 ml or 12oz))

1 ½ cup water

1 cup jarred tomato salsa

2 teaspoon taco seasoning

½ cup heavy cream

Salt and pepper to taste

Place chicken breasts, beans (with sauce), corn (with juice), water, salsa and taco seasoning into a 3-4 quart slow cooker.
Cook on low for 3-4 hours (a little longer is fine here, but the chicken will be cooked in about 3 hours).
Remove chicken from the slow cooker and shred.
Stir chicken back into the slow cooker with the cream. Adjust seasonings to taste, then cover and heat through.