Crock Pot Chicken Santa Fe

Ingredients

• 1 15oz. can black beans-- rinsed & drained
• 2 15.25oz. cans whole kernel corn--drained
• 1 cup bottled thick and chunky salsa
• 4-6 skinless chicken breasts--can use frozen
• 1 8oz. block cream cheese
• 1 cup shredded cheddar cheese

Directions

In slow cooker or crock pot, Mix together the Beans, Corn, and 1/2 cup salsa. Top with the chicken breasts, pour remaining salsa over chicken. (I used More than the recipe called for)
Cover and cook on high setting 2 1/2 -3 hours, or until the chicken is tender and white throughout.
Remove chicken and cut up into bite size pieces or shred. Add back to cooker.
Add cream cheese (cut into cubes to melt faster) and turn cooker to high until cream cheese melts and blends into sauce. (I omitted the cream cheese and opted for sour cream which was added when shredded cheese is added)
Serve over rice. Top with shredded cheese.