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1
Place chicken breasts into the slow cooker. Add the salsa, corn, and blacks beans.
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2
Cook on low for about 4-5 hours or until chicken is done. Take out the chicken and shred it. Return the shredded chicken to the slow cooker.
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3
Add the cream cheese to the slow cooker and let it sit on top for about 30 minutes. Once the cream cheese is soft stir it into the chicken mixture thoroughly.
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4
Serve over rice or in warm flour tortillas.
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