Salsa Chicken

4 Chicken Breasts (1-1.5lbs) thawed
1 Jar Salsa
1 can black beans, drained and rinsed
1 can corn, drained and rinsed
*optional* block of cream cheese

To freeze: Place all ingredients (minus cream cheese) in a ziplock bag.  Freeze.

To cook:  Thaw overnight on counter. Place chicken breasts in crockpot and cover with beans, corn and salsa. Cook on low for 6-8 hours.  Shred chicken prior to serving and mix with salsa.  Add more salsa if desired.
** Optional: Stir in a block of cream cheese 30 min before serving.