Mexican Chicken (Crockpot) from Christine Bates

Put 4-6 frozen boneless, skinless chicken breasts in crockpot. Add a jar of salsa, a can of drained black beans, and a bag of frozen corn or 2 cans of corn. Cook on low for 6 to hours- till done. Take a brick of cream cheese and put on top, turn the crock pot off, let it sit for about 20 minutes. Serve over rice, in tortillas, or just the way it is.