Santa Fe Crock Pot Chicken

• 1 (15 ounce) can black beans, drained and rinsed
• 2 (15 ounce) cans corn, drained
• 1 cup thick & chunky salsa
• 4 -5 boneless skinless chicken breasts, cut into chunks
• 12 cup salsa
• 1 tablespoon cornstarch, mixed with
• cold water (a little)
• 1 (8 ounce) package cream cheese, cut into chunks
• shredded cheddar cheese, as desired

1. Place the beans, and corn and 1 cup of salsa in bottom of crock pot.
2. Place the cut up chicken on top.
3. Put the last 1/2 cup of salsa on the chicken.
4. Cook on high for 3 hours maximum.
5. Add 1 Tablespoon cornstarch mixed in with a little cold water and stir a minute.
6. Add the cream cheese chunks and stir a second.
7. Put back on high until cheese is melted.
8. Serve on rice with or without the cheddar cheese, or plain without rice.

black beans, corn, chunky salsa, chicken breasts, salsa, cornstarch, cold water, cream cheese, cheddar cheese

Taken from www.food.com/recipe/santa-fe-crock-pot-chicken-189360 (may not work)