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You can either make this into a soup in the crock pot or as a mixture to serve over rice. If you throw this in the crock pot it is going to turn into more of a soup (because steam/liquid will accumulate). On the stove top thicker with hardly any liquid.
3 good size chicken breast
1 bag frozen corn
1 can drained black beans
1 block cream cheese
Rice (cooked on the side)
Mix beans, corn, and 1/2 salsa. Top with chicken then top with remaining salsa. Cook on low 4-6 hours. When chicken is done. Remove and shred chicken. Return to pot. Cut cream cheese into cubes and stir in the chicken mixture wait about 45-1 hour to melt cream cheese and serve over rice. If it not soupy enough stir in a can chicken broth or some water.
Stove top :
Toss all ingredients (except cream cheese) in good size pot nestling the chicken down in the corn/bean mix. Cover cook on stove top at least 1-1.5 hours with a good simmer so chicken will cook through. Remove chicken and shred returning to pot. Cut cream cheese into cubes and melt into chicken. Serve over cooked rice. Top with shredded cheese and sour cream if you want.
If you do the stove top method you can use the chicken mixture to make up some tacos or quesadillas with it. Also freezes well