Put the following ingredients in the crockpot- quantities are suggestions, as this is a very forgiving recipe:
2 or 3 pounds of boneless chicken pieces
2 or 3 cans of black beans (we used black soy beans)
1 lb of frozen corn
2 or 3 cups of salsa
Cook around 4 hours on high, 6 hours on low.
Stir in 8-12 ounces of cream cheese, cook it just enough for the cream cheese to melt.
Serve over corn chips or rice.
Leftovers are very good whirred through the s-blades of a food processor with some sour cream, cilantro, garlic and cumin and then used as a bean dip.