Crock-Pot Shredded Mexican Chicken

1 (15-oz) can black beans
Garlic powder shakes
1/2 tsp+ ground cumin
1 cup chunky salsa
2 chicken breasts
1 (8-oz) pkg cream cheese
(optional: corn)

Cooked Rice
Shredded cheese

1.  Combine beans, garlic, cumin, and half cup salsa in crock-pot.
2.  Arrange chicken on top.  Pour other half cup salsa on top of chicken.
3.  Cover with lid.  Cook on high 2-3 hours or low for 4-6 hours.
4.  Remove chicken and place on plate.  Cut cream cheese into little squares and add to crock-pot.  Shred chicken and out back in crock-pot.
5.  Stir and cover again.  Heat thoroughly so cream cheese melts.
6.  Spoon over rice and top with cheese.

(12 servings=113 calories each)