Crockpot Mexican Chicken

For my MFP friends who asked for this recipe:
(Note: It's from a coworker and I don't know calorie or macronutrient numbers, but you can probably enter individual ingredients into the recipe thingie and get a fairly accurate calorie count that way )

4-5 boneless chicken breasts, frozen
1 can no salt black beans (15 oz)
2 cups corn, fresh or frozen (I substituted 1 can of golden sweet corn, still tasted great)
3 limes, juiced (or 3 tbsp. bottled lime juice)
3 tablespoons dried or fresh cilanto, minced (optional)
1 jar of medium salsa, 16 oz (optional--can add 1 can diced tomatos, 1 can diced green chiles, spoonful of dried onion and garlic flakes in place of salsa)
1 package low fat/neufchatel cream cheese (8 oz)

Place the frozen chicken breasts in the bottom of the crockpot. Add all of the remaining ingredients except the cream cheese.
Cook on high heat 5-6 hours, until chicken is fully cooked and falling apart. Half an hour before serving, stir to break up the chicken and add the cream cheese, let melt, mix it in just before serving.

Serve over rice, or with tortillas (or both)

Enjoy!