4 chicken breasts
1 can whole kernal corn, drained
1 can black beans, drained
1 16 oz jar salsa
8 oz cream cheese
8 oz grated cheese, monterey jack or Cheddar
Place chicken breasts in crock pot, cover with corn, beans, and 1 cup salsa. Cook on high for 3 hours. After it is cooked, cut chicken into small pieces or shred. Add cream cheese cut into cubes, remaining salsa, and cheese. Mix and warm through. Serve with tortilla chips.