Crock Pot Mexi-Chicken

4-5 frozen boneless, skinless chicken breasts

1 can black beans

1 can Mexicorn (you can also use a can of regular corn)

1/2 jar salsa (it actually originally called for a full jar, but I'm not a salsa lover. Use what you like.)

6-8 oz cream cheese

Put frozen chicken, drained black beans, drained mexicorn and salsa in the crock pot.

Cook on low of 8 hours or high for 4-5 hours.

30 minutes before it's done, set the cream cheese on top and let it cook in.

When it's done, you can break up the chicken with a fork and stir it all together if you want to serve this over rice.