This recipe turned out much differently than I thought it would.  I let it cook for quite awhile as we had things to do and it ended up cooking about an hour or two past the time it was done.  It was still very tasty but most of the liquid had been absorbed so it was much thicker than I had planned.  Plus, it looks really unappetizing but it tastes great.

Ingredients:

• 4 chicken breasts
• 1 16 oz. jar of your favorite salsa – I like organic medium but use what your family likes
• 1 8 oz. brick of cream cheese
• 1 can of corn – drained
• 1 can of black beans -drained but not rinsed
• cheese, chives, parsley for garnish

Directions:

1. Spray bottom and sides of your slow cooker pan with a non-stick spray.
2. Place raw chicken  on the bottom of your slow cooker dish.
3. Place salsa, cream cheese, corn (drained) and black beans (drained) over the chicken.
4. Cover and cook on low for 7-8 hours until chicken is completely cooked.
5. Stir well.  Shred chicken with two forks before serving over pasta or rice.
6. Garnish with cheese, sour cream or chives.

This recipe made a huge batch.  I never have leftovers for lunches or dinner the next night but this recipe left me with a big bowl.  I plan on using the leftovers for dinner tomorrow night.  Both kids loved the flavor of the dish but they said it looked a bit like dog food.