* 4-5 boneless, skinless chicken breasts
* 1 (15 ozs.) can of corn, drained
* 1 (15 ozs.) can of black beans, drained
* 1 (15 ozs.) jar salsa, any kind
* 8 ozs. cream cheese
Directions
Place chicken breasts in crock pot. Mix corn, black beans and salsa together and pour over chicken. Cook on low for 4 1/2 - 5 hours. Place cream cheese block right on top and cook on low for 1/2 an hour. Mix cream cheese in until thoroughly incorporated. The sauce will be a bit runny, but you can thicken it up or serve over spanish rice and along with cornbread. Also makes great enchilada or burrito filling. Enjoy!
