Chicken Azteca

This dish really does look kind of gross, but it is oh so yummy. And let's be honest when a dish this yummy is also so quick and simple to make, you know you'll be making it again and again.Chicken Azteca

From: What We've Got Cookin'

2 (15 oz.) cans black beans, drained
4 cups frozen corn kernels (you can use canned corn too, if that's what you've got)
2 cloves garlic , minced
1 tsp. cumin
2 cups chunky salsa, divided
10 boneless skinless chicken breast halves (as always, I'm cheap and used about 1-1.5 lbs.)
2 (8 oz.) pkgs. cream cheese, cubed
add seasonings or salt as desired (I added salt and pepper)
Cooked rice
Shredded Cheddar cheese

Combine beans, corn, garlic, cumin, and half of the salsa in your crockpot. Arrange chicken breasts over top. Pour remaining salsa over the top of the chicken. Cook on high for 2 – 3 hours or on low for 4 – 6 hours.

Remove chicken and cut it in to bite sized pieces or shred. Return to crockpot. Stir in cream cheese, cook on high until cream cheese melts. Spoon chicken and sauce over cooked rice. Top with shredded cheese.