SANTA FE CHICKEN
1 (15 oz.) can black beans, rinsed and drained
2 (16 oz.) cans whole kernel corn, drained
1 C. bottled thick and chunky salsa
5 or 6 skinless boneless chicken breasts
8 oz. cream cheese
1 C. shredded Cheddar cheese
In a 3 1/2- or 4-quart crockpot, mix together the beans, corn and 1/2 cup salsa. Top with the chicken breasts, then pour the remaining salsa over the chicken. Cover and cook on HIGH for 2 1/2 to 3 hours, or until the chicken is tender and white throughout; do not overcook or the
chicken will toughen.
Remove the chicken and cut into bite-size pieces. Return chicken pieces to the crockpot. Add the cream cheese (cut into cubes to melt faster), and turn crockpot to HIGH. Heat until cream cheese melts and blends into sauce.
Serve over rice. Top with shredded cheese.