This is a very creamy chicken, perfect for topping rice or noodles.
5-6 chicken breasts
1 (15 oz) can black beans
1 (15 oz) can corn
1 bottle salsa (the bigger the bottle the more spicy)
1 (8 oz) cream cheese
In crock-pot mix chicken, black beans, corn, and salsa. Cover, cook on high for 3-4 hours or low for 6-8 hours.
Shred chicken, add cream cheese and cook 30 min. Serve over rice or noodles and top with cheese.