3 Frozen Chicken Breasts
1 can black beans, drained
3/4 Cup Frozen Corn
1 Jar Salsa, plus extra to taste
4 to 8 ounces of cream cheese
Add everything but the cream cheese to a crock pot, cook on low for 4-6 hours or on high for 2-4 hours. When chicken is cooked through, shred and add back to the crock pot. Add more salsa if it is dry. Stir in cream cheese (more or less to your liking) before serving. Serve over rice, noodle or potatoes of your choice. Can also be used as a burrito or enchilada filling, or on top of chips as nachos.