Slow Cooker Creamy Tacos

I found this recipe on the blog, A Year of Slow Cooking, and thought I'd try it out.  It was super easy and quick to prepare (great for a work day meal) and came out tastey.  I don't like a lot of spice and was not disappointed with this recipe.  It is even A.R. approved.  I must say that I've bought a couple other flavors of the Philadelphia cooking cream to try out.

Ingredients:
2 pounds chicken breast pieces (I used frozen- no need to thaw first)
1 (14.5-ounce) can fire roasted tomatoes (you can use garlic-seasoned, or plain)
1 (10-ounce) container PHILADELPHIA Cooking Creme--- Santa Fe flavor
taco shells or corn tortillas
Optional- 1 cup frozen corn, 1 can black or pinto beans- drained

optional toppings:
sour cream
avocado slices 
tomato
shredded cheese

Directions:
Use a 4-quart slow cooker (if adding the optional add-ins, a 6-quart might be a better fit).
Put the chicken into your cooker. Add the entire can of tomatoes. Scrape out all the Cooking Creme.  Cover and cook on low for 6-8 hours, or until chicken shreds easily with a fork. Stir well and serve in taco shells or corn tortillas with your favorite toppings.