Crock-Pot Salsa Chicken

I originally got the idea for this recipe off of crockpot365. However, since the only things in her original recipe that we can get here are the chicken and frozen corn, I had to improvise. Here's what I came up with. (note: it needs some kind of spice. I put in maybe 2 teaspoons of homemade taco seasoning, but it still needed something more, which is why I'm not listing that in my ingredient list. However, if you make this, PLEASE add some spice...cumin, chili powder, taco seasoning...something. I'll update the recipe when I've found what's perfect.)

1 cup dried black beans

4 boneless, skinless chicken breasts

2 cups chicken broth

4 tomatoes, chopped

1 cup frozen corn

2 small jalepeños, finely chopped

4 cloves garlic, finely chopped

3/4 tsp salt

1/4 tsp pepper

1/4 cup cream cheese

yield: 6 servings

1. Place black beans in bottom of crock-pot; place chicken breasts on top of beans. Pour chicken broth over chicken and beans. In a small bowl combine corn, jalepeños, garlic, salt, and pepper. Pour over chicken in crock-pot.

2. Cook on HIGH for 4-6 hours. Remove chicken from crock-pot and shred; return to crock-pot. Add cream cheese; stir well, until cream cheese has melted. Replace lid, reduce heat to LOW, and cook an additional 2-4 hours. Serve over rice.

***If you think about it, soak your black beans overnight before cooking them in this recipe. Mine were still a little crunchy, but it was a last-minute decision to make this for dinner. Or if you have canned black beans, those would be good too. If you do either of these options, you can probably just mix the beans with the tomato mixture and pour over the chicken.***