Salsa Cream Cheese Chicken

3 or 4 boneless chicken breasts
15 oz jar of salsa or picante sauce
15.5 oz can black beans, drained
15.5 oz can kernel corn, drained
8 oz cream cheese
soft tortillas or corn chips
avocado (optional)

1. Place chicken breasts in slow cooker and pour next three ingredients over top. (Do not add cream cheese yet.)
2. Cook on high for three hours or on low for about six hours.
3. When chicken is fully cooked, turn slow cooker off and put cream cheese rectangle on top. Close lid and let it stand for about 30 minutes.
   
4. Stir in the cream cheese and break up the chicken with a fork (if necessary).
   

Serve in warmed tortilla shells or pour over corn chips. Garnish with avocado slices.