4 to 5 frozen boneless, skinless chicken breasts
1 15oz. can of black beans, drained
1 15 oz. jar of salsa
1 15 oz. can of corn, drained
1 8oz. package of cream cheese
Place chicken breasts in crock pot. Add beans, salsa, and corn. Cook on high for 4 to 6 hours, or low for 7 to 8 hours. Add cream cheese (just set it on top) for the final 30 minutes. Mix thoroughly and shred chicken before serving. Serve with rice.