2 c frozen corn
1 15-oz can black beans, rinsed and divided
1 c salsa
1 clove garlic (I normally use dried minced garlic)
1/2 t ground cumin
4 boneless skinless chicken breasts
1 pkg cream cheese, cubed
Hot Cooked Rice
Combine corn, beans, 1/2 c salsa, garlic and cumin in slow cooker. Arrange chicken over top; pour remaining salsa over chicken. Cover; cook on High 2-3 hours or on low 4-6 hours.
Remove chicken, cut into bite-size pieces. Return chicken to slow cooker. Add cream cheese and stir. Cook on High until cream cheese melts and blends into sauce.
Recipe from: http://motherswhoknow.blogspot.com/2010/02/chicken-azteca.html