Here is one that I had all the parts in my house to make this week, and it was a hit!
1 15 oz can black beans
1 (15 oz) jar salsa
1 (15 oz) can corn, drained (I used frozen)
1 8-oz pkg cream cheese (I used sour cream)
Place chicken breasts in slow cooker, add beans, salsa & corn.
Cook on high about 5 hours or until chicken is cooked.
Turn off slow cooker, but don't remove food. Add cream cheese to top and let it melt over the top of the food, for about 30 minutes.
Note: Shred the chicken before you reheat and use as a dip.
We served this with soft corn tortillas for dipping. We also had corn chips on the side. It would be good with rice. We really enjoyed it!
Let me know if you try it! I may be trying out a recipe for beef roast next week...