Chicken Salsa

I made this today for our Sunday afternoon meal. Just thought I would post it to share. It is super easy and delicious!

6 Boneless chicken breasts  (I use 3 if it's just us and we usually have plenty of leftovers)

1- 15 oz can corn, drained

2- 15 oz cans black beans, drained

2 cups Salsa (We use 2 cans Rotel diced tomatoes)

4 cloves garlic (We use 1 tsp garlic powder)

2 tsp cumin (this spice is a must)

salt and pepper

8 oz cream cheese

Add all ingredients except cream cheese. Crockpot on high 4 hours or low 8 hours. Shred chicken. Cube cream cheese. Stir in and let it sit for 20-30 minutes. Serve over rice with tortilla chips. You can also add tomatoes, olives, cheese, avacado as desired.