4 boneless, skinless chicken breasts
1 16 oz. jar Old El Paso Salsa
1 15 oz. can whole kernel corn, drained
1 15 oz. can black beans, drained
1 8 oz. package cream cheese

Place chicken into the slow cooker. Add the salsa, corn and back beans. Cook on low for 4-5 hours or until chicken is done. Take out the chicken and shred it with 2 forks. Return the shredded chicken to the slow cooker. Add the cream cheese and let it sit on top for about 30 minutes. Once the cream cheese is soft, stir it into the chicken mixture. Serve over rice or in warm tortillas.