Chicken Azteca

2 (15 oz.) cans black beans, drained
2 c. frozen corn
2 garlic cloves, minced
1 1/2 t. ground cumin
2 c. chunky salsa, divided
10 boneless, skinless chicken breasts
2 (8 oz.) pkgs. cream cheese, cubed
cooked rice
shredded cheddar chees
Tortillas (optional)

Combine beans, corn, garlic, cumin & half of salsa in crockpot. Arrange chicken pieces over top. Pour remaining salsa over top. Cover, cook on high 2-3 hours or low 4-6 hours. Remove chicken & shred. Return to slow cooker. Stir in cream cheese. Cook on high until cream cheese melts. Spoon chicken & sauce over cooked rice. Top with shredded cheese. Or put in a tortilla with cheese & spinach leaves if desired. You can also put rice in the burrito too. This makes a lot. I usually halve the recipe & it feeds our family of 6 with leftovers.