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In your slow cooker layer the chicken, peppers, onion, corn, taco seasoning, salsa, and cream cheese. Set on slow cook (low- 203 degrees) for 5 hours.
After 5 hours the chicken will be ready to fall apart, so shred it right in the slow cooker. Add the black beans and spinach, then cover and cook for 15 more minutes until spinach is wilted.
Mix it well to mix in the melty cream cheese, then serve over rice with avocado or wrapped in a tortilla.