Miranda's Chopsticks |

3-4 chicken breasts, boneless/skinless
2 cans black beans, drained and rinsed
2 cans corn, drained
1 tsp. or more cumin
2-4 garlic cloves, minced
2 cups salsa, divided
salt and pepper to taste
2-8 oz. packages cream cheese (can cut this down if you want), cubed
shredded cheddar cheese to top
white rice, to serve over

Stir together in crockpot the beans, corn, cumin, garlic, S&P, and 1 cup salsa. Lay chicken over top, and spread the other cup of salsa on top. Cover and cook on high for about 2-3 hours, or low 3-4 hours. When chicken is ready, take out and shred into bitesize pieces. Stir in cream cheese and let melt for maybe 15 minutes. Serve over rice and sprinkle with cheese. Also good with tortilla chips.