crockpot sweet salsa chicken

This basic recipe came from my friend Lisa. Then at ward enrichment they gave us a crockpot recipe for "nacho chicken" that was similar to Lisa's but used some extra ingredients (sans the sugar). I decided to combine the two - and oh how delicious!

Sweet Salsa Chicken
for tacos, enchiladas, nachos, or over rice

Basic:
4-5 frozen chicken breasts
1 (15oz) jar of salsa - pick your favorite; I like fresh mango salsa
1/2 + cup brown sugar

Extra:
1 can drained* black beans
1 can drained* whole kernel corn
1 (8oz) pkg of cream cheese
Place the frozen chicken breasts in bottom of crock pot.
Add black beans, corn, salsa, and brown sugar - dump on top of chicken.
Cover and cook on high for 4 hours or until chicken is easily shredded.

After 4 hours, shred chicken. Stir mixture.
Add package of cream cheese (turn to low if the chicken is done) and let sit for 30 minutes.
Mix all together and enjoy.

* If you want the mixture to be thicker, drain the corn and black beans. The chicken will soak up the salsa and you'll have a thicker chicken mix that's good for tacos. If you'd like the mixture to be runnier for a type of sauce to pour over the rice, then only partially drain these and then add some extra salsa.