In crock pot, mix together beans, corn, and 1/2 cup salsa.
Top with the chicken breast, then pour the remaining salsa over the chicken.
Cover and cook on high 2 1/2 to 3 hours, or until chicken is tender.
Remove the chicken and cut into bite size pieces.
Put back into the crock pot.
Add the cream cheese (cut into cubes to melt faster), and turn to high.
Heat until cream cheese melts, and blends into sauce.
Serve over rice.
Top with shredded cheese.
Ingredients:
1 (15 ounce) cans black beans, rinsed and drained
2 (15 1/4 ounce) cans whole kernel corn, drained
1 cup bottled thick & chunky salsa
5 -6 boneless skinless chicken breasts
1 (8 ounce) packages cream cheese
1 cup shredded cheddar cheese
Steps/Methods:
In crock pot, mix together beans, corn, and 1/2 cup salsa.
Top with the chicken breast, then pour the remaining salsa over the chicken.
Cover and cook on high 2 1/2 to 3 hours, or until chicken is tender.
Remove the chicken and cut into bite size pieces.
Put back into the crock pot.
Add the cream cheese (cut into cubes to melt faster), and turn to high.
Heat until cream cheese melts, and blends into sauce.
Serve over rice.
Top with shredded cheese.
