Ingredients

• 1 can black beans, rinsed and drained
• 1 can whole kernel corn, rinsed and drained (or can use frozen)
• 1 cup bottled salsa (thick and chunky works best)
• 4 boneless, skinless chicken breasts
• 1/2 8oz block cream cheese
• 1 cup shredded cheddar cheese, optional
• seasonings, see notes
• rice or tortilla chips

Directions

1. a 3.5 or 4 quart crockpot, mix together the beans, corn and 1/2 cup of the salsa. Top with chicken breasts, then pour remaining salsa over chicken.

2. Cover and cook on HI for 2 1/2 – 3 hours or until chicken is tender and white throughout. Do not overcook, or chicken will be tough. Remove chicken, and cut into bite-sized pieces. Add chicken back to slow cooker.

3. Add cream cheese (cut into small cubes to melt faster), and turn cooker back to HI heat. Heat until cream cheese melts and blends into sauce. Serve over rice, if desired. Top with shredded cheese, if desired.

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