Chicken Azteca

1 can black beans drained
2 c. frozen corn
1 garlic clove minced
½ tsp cumin
1 c. salsa divided
5 chicken breasts (I used about 8 chicken tenderloins...if you use breasts, make sure they aren't enormous!)
salt and pepper
1 pkg cream cheese
cooked rice

Combine beans through ½ c. salsa in slow cooker. Add chicken salt and pepper it and pour remaining salsa over the top. Cook on high 2-3 hrs or low 4-6 hours. Remove chicken and cut it up or shred. Return to slow cooker. Stir in cream cheese. Serve over rice and top with cheese.