2 (small) can Cream of Chicken Soup, undiluted
1 can Black Beans, drained
1 can Whole Kernel Corn, drained
1 cup Salsa
1 (8 oz.) pkg. Cream Cheese
4-6 boneless Chicken Breasts
Combine soup, beans, corn and ½ cup salsa in crock-pot. Add chicken; top with remaining salsa. Cook 4-6 hours on low or 2-3 hours on high. 1 hour before serving cut cream cheese into chunks and add to chicken mixture; let melt. Serve over hot rice or noodles.