Easy Santa Fe Chicken Crockpot

1 15 oz can black beans rinsed and drained

2 15.25 oz cans whole kernal corn drained

1 cup bottled thick and chunky salsa

5 or 6 skinless boneless chicken breast

1 8 oz cream cheese

1 cup shredded cheddar cheese



In crockpot, mix together beans, corn, and 1/2 cup salsa. Top with the chicken

breast, then pour the remaining salsa over the chicken.

Cover and cook on high 2 1/2 to 3 hours, or until chicken is tender.

Remove the chicken and cut into bite size pieces. Put back into the crockpot.

Add the cream cheese (cut into cubes to melt faster), and turn to high. Heat until

cream cheese melts, and blends into sauce.

Serve over rice. Top with shredded cheese.

__________________
You must do the thing you think you cannot do~
-Eleanor Roosevelt

this sounds so yummy!! I'm going to try it tomorrow, it will be nice to have supper ready when we come home from karate. thanks for the recipe!!