2-3 large boneless, skinless chicken breasts
1 14oz can of black beans-undrained
1 cup of salsa
1 cup of frozen corn
8 oz cream cheese-cubed
Place chicken, undrained black beans, salsa and corn in a crock pot. Cook on high for 5 hours. Shred chicken and dump cubed cream cheese in crock pot. Cook another 45 minutes-1 hour on high. Stir until cream cheese is blended with chicken mixture.
You can use this as a dip with chips or as a filling for enchiladas or quesadillas.