Crock Pot Salsa Chicken
1 - 1.5 lb. boneless, skinless chicken breasts (no need to cook them first, toss them in frozen or thawed)
1 (15.5 oz) can black beans
1 (15 oz) can corn
1 (15 oz) jar salsa (whatever kind suits your fancy)
1 (8 oz) pkg cream cheese
Place chicken in crock pot. Cover with corn, beans, and salsa. Cook on high for 4-5 hours. Shred the chicken in the pot, and then toss the brick of cream cheese on top in one big piece. Replace cover and cook another 30 minutes. Stir in melted cheese and serve.
