Recipe: Southwest Chicken

This recipe is from Pam T. on this site.
I have made it many times.  My kids love it.  For the kids, I make a spanish rice and serve the chicken with warm tortillas. 
Don't skip the cream cheese, it makes the whole dish come together.
This recipe also freezes well.

Southwest Chicken

2.5 lbs chicken (1 bag frozen boneless skinless chicken breasts)
1 large jar salsa
1 can black beans (drained and rinsed) 
1 can corn (or use frozen)

1/2 hour before it's done cooking, add 1 brick cream cheese on top and let it melt.

Let it cook on low for about 10 hours or on high for 5-6 hours. The chicken will be so tender it's falling apart and shredded. 

Eat it plain with a side of veggies or salad.  Or use the chicken as a base for chicken tacos and top with lettuce and tomato or as quasadilla with cheese on a low-carb tortilla.  

Enjoy!
 

Judy, That sounds so good. I love salsa so know I will love it.  Glad to see my chicken will not go to waste. If it does it is my fault. See you lighter. Joanne