Mexican Crockpot Chicken

4 Chicken Breasts
1 can drained Black Beans
1 can drained Corn
16 oz Salsa

Cook in crockpot on low for 4-6 hours.  Take chicken out, shred and place back in crockpot. 

Optional Add-In:
4 to 8 oz Cream Cheese  (I like to leave the cream cheese out, but at this point you can add the cream cheese in and mix until smooth.)

Serve with warmed tortilla shells.  You can also serve with cheese, sour cream and quacomole.