Chicken Azteca

1 (15 ounce) can black beans, drained
2 cups frozen corn
2 garlic clove, minced
1/4 to 1/8 teaspoon cumin
1 cup chunky salsa, divided
2-4 skinless, boneless chicken breasts
1 (8 ounce) package cream cheese, cubed
1/4 to 1/2 cup taco seasoning
cooked rice
shredded cheddar cheese

Combine beans, corn, garlic, cumin, taco seasoning and half of the salsa in crock-pot. Arrange chicken breasts over top. Pour remaining salsa over top. Cover and cook on high 2-3 hours or on low 4-6 hours. Remove chicken and cut into bite size pieces and return to cooker. Stir in cream cheese and cook on high until cream cheese melts. Spoon chicken and sauce over cooked rice. Top with shredded cheddar cheese to serve.