4-5 chicken breasts
1 jar of salsa
1 can black beans
1 can corn
8 oz. cream cheese (at room temp.)
Put the first four ingredients in the crock pot and cook on low for about 5 hours. (I did NOT drain the corn and it was a little juicy, but I thought it was good). Then take the chicken out and shred it. Cut up the cream cheese into about 12ish little cubes and put that and shredded chicken back into the crock pot, stir and cook for another hour. When it is done, serve it over rice, I made my cilantro lime rice with it, that I HIGHLY recommend.