1 can black beans, rinsed and drained
2 cans whole kernel corn, drained
1 c. bottled thick and chunky salsa
5 skinless, boneless chicken breasts (can use frozen)
1 (8 oz.) brick cream cheese (low fat is fine)
1 c. shredded cheddar cheese
In a 3 1/2- or 4-quart slow cooker, mix together beans, corn, and 1/2 c. salsa. Top with chicken breasts, then pour remaining salsa over chicken. Cover and cook on high for 2 1/2 to 3 hours, or until chicken is tender and white throughout; do not overcook or chicken will toughen.
Remove chicken and cut into bite-sized pieces. Add back to slow cooker. Add cream cheese (cut into cubes to melt faster. Heat until cream cheese melts and blends into sauce.
Serve over rice. Top with shredded cheese. Or serve in tortillas with sour cream.
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