Easy Mexican Crockpot Chicken

Ingredients:

3-4 boneless, skinless chicken breasts
1 can of "mexicorn" (corn with peppers), drained
1 can of black beans, drained
1 jar (16oz) of Salsa
1 (8oz) block of cream cheese (1/3 less fat tastes great to save some calories)
Scoops Tortilla Chips and/or soft tortillas
Shredded Mexican Cheese Blend

Directions:

1. Layer ingredients in the crockpot in the following order: (DO NOT STIR!): line the bottom of the crockpot with the chicken. Add corn, then the beans, and finally the salsa
2. Cook on HIGH for 3-4 hours or LOW 5-6 hours.
3. Stir and shred chicken.
4. Cut the cream cheese block into small cubes and and add it to crockpot.
5. Wait 5-10 mins. and stir until cheese is completely melted.
6. To serve with chips, place a serving in a bowl and sprinkle with shredded mexican cheese. Scoop out with chips. To serve with tortillas, put a generous amount of shredded cheese and chicken mixture on the tortilla. Roll up, serve.