This is a recipe that Mom gave me when I was visiting her last April. It makes a TON, so if you decide to try it out, half it... unless you plan on feeding an army! We really like it around here. The only thing I would change next time would be to add a bit more salsa to give it a little extra kick.
8 Large Chicken Breasts
3/4 tsp. Cumin
2 Garlic Cloves, minced
4 Cups Frozen Corn
2 Cups Salsa
2, 15 oz. cans Black Beans, rinsed & drained
2, 8 oz. Packages Cream Cheese, softened & cubed
Combine cumin, garlic, and salsa in a small bowl. Add in corn and beans and stir well. Combine with Chicken in crock pot and cook on high for about 6 hours. When chicken is done, add cubed cream cheese and allow to melt. Shred chicken and return to crock pot just before serving.
Serve over cooked rice, with cheddar cheese and crumbled tortilla chips.