Salsa Chicken

Salsa Chicken 4-5 boneless frozen, boneless, skinless chicken breasts 1 (15 1/2 oz.) can black beans, drained 1 (15 oz.) can whole kernel corn, drained 1 (15 oz.) jar salsa (your favorite) 1 (8oz.) pkg cream cheese Place 4-5 frozen (yes, frozen) chicken breasts in crockpot. Add black beans, corn and salsa. Cook on high for about 4-5 hours or until chicken is cooked. Add 1 package cream cheese (just throw it on top!) and let cook another 1/2 hour until cheese is melted. Serve with shredded cheddar, sour cream and gaucamole as garnish. Tip: Serve this Mexican chicken in warm tortillas with all the fixins’.