b'TEX-MEX CROCK-POT CHICKENINGREDIENTS4-5 chicken breasts, about 1 pounds15-ounce can of black beans, drained2 cups frozen corn1 jar of salsa (15-16 ounces)8 ounces cream cheese, cubed or sliced cup minced onion for garnish DIRECTIONS Combine the beans and corn with halfthe salsa in the Crock-Pot. Place the chicken in the pot, then topwith the remainder of salsa. Cook on high for 4 hours.Remove the chicken and shred it, usingtwo forks. Return the chicken to theCrock-Pot and add cream cheese. Cookfor another 20 minutes or so until thecheese melts. Stir well. Serve over rice.YIELD: 6 servingsmarianist.com/donate 17'