RECIPE: Corn and Black Bean Crockpot Chicken

This recipe sounds quite strange, but I guarantee it's good. It's extremely easy to prepare, quick to clean up and makes great leftovers!

Corn and Black Bean Crockpot Chicken

Ingredients
4-5 boneless, skinless chicken breast
15 oz. can black beans
15 oz. can of corn
16 oz. jar of salsa (the spicier the better!)
Salt, pepper, chili powder
8 oz. brick of cream cheese
Serve with: Shredded cheddar, sour cream, lettuce and tomato, spanish rice…

Directions
Lay the chicken breast on the bottom of the crockpot. Dump the beans, corn and salsa on top. (Don't drain the beans or the corn, you need the extra liquid). Sprinkle some salt, pepper and a little chili powder on top. Cook on low heat for 6 hours. If you're doing this while at work, you can add a little water if you plan on cooking it for longer than 6 hours. 1/2 hour before serving, place the brick of cream cheese on top and allow it to melt over the chicken. Once melted, stir everything together a little to smooth it out. I serve it over spanish rice and throw a little shredded cheddar on top. It's also really good with tortillas, lettuce and tomato and sour cream. Even the kids like this one!