Santa Fe Chicken (Crock-Pot)

2 large boneless, skinless chicken breasts

1 can whole kernel corn, drained

1 can black beans, drained and rinsed

4 cups salsa

1 tsp garlic salt

1 8-oz cream cheese 

Add chicken, corn, beans to a slow cooker.  Stir garlic salt with salsa and pour over chicken.  Gently stir so chicken is off the bottom and beans and corn are combined with salsa. 

Cook on low for 8 hours or high for 5 hours, or until chicken easily falls apart. Remove and cut into small pieces. Cut cream cheese into bite-sized pieces and add to the slow cooker.  Return chicken to the slow cooker.  Allow cream cheese to melt, then stir until smooth.

Serve over rice.