CHICKEN AZTECA

1 15 oz. Can Black Beans

2 Cups Frozen Corn

1 garlic clove (I use a shake of Garlic Powder)

1/4 tsp. + Ground Cumin

1 Cup Chunky Salsa

5 Skinless Boneless Chicken Breast Halves (I use 2 Chicken Breasts)

1 8 oz. package of Cream Cheese

Cooked Rice

Shredded Cheese

Combine beans, corn, garlic, cumin, and half of salsa in Crock Pot.  Arrange chicken on top.  Pour remaining salsa on top.  Cover. Cook on high for 2-3 hours or low 4-6 hours.  Remove chicken and cut up pieces of cream cheese to melt while you cut up chicken into bite size pieces.  Add cream cheese to Crock Pot.  Add Chicken back to Crock Pot.

Stir and Heat Thoroughly.  Spoon over rice and top with shredded cheese.