1 lb boneless skinless chicken breast (whole or tenders, frozen is fine)
1 can black beans, drained
1 can whole corn, drained
1 cup salsa, your choice (have used leftover fresh pico de gallo, too, and it was super yummy!)
8 oz (or more) cream cheese
shredded cheddar cheese (optional)
sour cream (optional)
tortilla chips (optional)
Place chicken breasts in bottom of crockpot that has been sprayed with nonstick spray. Dump black beans, corn and salsa on top. Cook on low for 6 - 8 hours or high for about 4 hours. Take chicken out and shred or chop into pieces. Stir cream cheese into bean-corn-salsa mixture until melted, turn off heat. Add chicken back in and stir well. Serve on top of cooked brown or white rice and top with cheese, sour cream and crushed tortilla chips, if desired. You can also put this yummy stuff inside flour tortillas and roll up.
Serves about 6.