Crockpot Chicken Salsa

Ingredients

• 4 -5 boneless, skinless chicken breasts
• 16 oz. of your favorite salsa, or make easy homemade salsa
• 8 oz. cream cheese
• 1 cup shredded cheddar cheese
• 1 can of corn
• 1 can of black beans

Directions

1. Cook thawed chicken in the slow cooker on high for about 3½ hours, until it reaches 165°F (74°C). Drain juices.
2. In separate bowl, stir salsa and cream cheese and optional drained corn and/or drained black beans.
3. Pour mixture in crockpot over chicken and cook for additional 1/2 hour on high. For the last ten minutes, add in 1 cup shredded cheddar cheese to melt on top.
4. Serve with a side of Chopped Green Onions, Rice, Salsa, and Sour Cream! If you happen to have any leftovers, use them for tacos or burritos the next night! Yummy!