Santa Fe Chicken for the Crock Pot

• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can whole kernel corn, drained
• 1 cup bottled thick & chunky salsa
• 5 boneless skinless chicken breasts
• 1 (8 ounce) brick cream cheese, cut into cubes
• 1 12 cups shredded cheddar cheese

1. In slow cooker, mix together the beans, corn, and 1/2 cup salsa.
2. Top with the chicken breasts, then pour the remaining salsa over the chicken.
3. Cover and cook on the low heat setting 7 hours, or until the chicken is tender; do not overcook or the chicken will get tough.
4. Remove the chicken and cut into bite sized pieces.
5. Add back to the slow cooker.
6. Add the cream cheese and turn slow cooker to high heat.
7. Heat until cream cheese blends into the sauce.
8. Serve over rice.
9. Top with shredded cheese.

black beans, whole kernel corn, chunky salsa, chicken breasts, brick cream cheese, cheddar cheese

Taken from www.food.com/recipe/santa-fe-chicken-for-the-crock-pot-189340 (may not work)