Found here: http://favfamilyrecipes.blogspot.com/
Makes 10-12 servings)2 (15 oz) cans black beans, rinsed and drained4 cups frozen corn2 garlic cloves, minced1 tsp. ground cumin1/2 tsp. onion powder2 cups Pace salsa, divided (we used the black bean and corn salsa)Tabasco sauce (or any other hot sauce), to taste.. (**optional.. this isn't part of the original recipe but we added it for an added kick)10 skinless, boneless chicken breast halves2 (8 oz) pkgs. cream cheese, cubedcooked rice (I made a Spanish rice of sorts by adding a little tomato sauce, cumin, onion, and garlic powder to the rice while cooking. I didn't spice it up a lot... I didn't want it to overpower the flavor of the chicken)shredded cheddar cheeseCombine beans, corn, garlic, cumin and 1/2 of the salsa in slow cooker. Arrange chicken breasts over top. Pour remaining salsa (and optional hot sauce) over top of chicken. Cover. Cook on high 2-3 hours or on low 4-6 hours. Remove chicken and cut into bite size pieces. Return to crockpot. Stir in cream cheese. Cook on high until it melts. Spoon chicken and sauce over cooked rice. Top with cheese.
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