Easy Chicken Santa Fe

I have a friend all the way from Louisiana who has requested that I put in a few crock pot recipes on here. She is my study partner for school and, let me tell you, she is also such a lifesaver. She motivates me to work hard everyday and is always good for advice and help. We're both busy moms and so I thought that it would be a great idea to fit in a few of these crock pot recipes into my menu. I found this recipe on www.cdkitchen.com. This is for you, Randi!

Easy Chicken Santa Fe

2 cans (15 oz size) black beans
1 can (15 oz size) corn
1 cup thick and chunky salsa
1 tsp cumin
1/4 tsp ground black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp oregano
1/4 tsp salt
6 skinless boneless chicken breasts (I used half this amount)
8 ounces nonfat cream cheese
1 cup fat-free cheddar cheese
hot cooked rice

In a 3.5 or 4-quart electric slow cooker, mix together beans, corn, and 1/2 cup salsa. Mix cumin through salt together in a small bowl; rub into chicken. Place seasoned chicken on top of corn/bean mixture in slow cooker. Pour remaining salsa over chicken.

Cover and cook on high heat setting 2 1/2-3 hours or until chicken is tender and cooked through. Do not overcook or chicken will be tough. Remove chicken and cut into bite-sized pieces. Add back to slow cooker. (I skipped this step. I actually cooked it on low for 6 hours and I had already cubed the chicken when I first put it in there. I am sure it would be fine if you cook it on low longer then 6 hours as well.)

Add cream cheese (cut into cubes to melt faster) and turn cooker to high heat. Heat until cream cheese melts and blends into sauce. Serve over hot rice. Top with shredded cheese.