{Slow Cooker} Southwestern Chicken (Debbie)

4-6 frozen chicken breasts

2 cups salsa

1 can black beans, rinsed/drained

1 can olives, drained (whole or diced)

1 cup frozen corn OR 1 can of corn, drained

* Dairy of choice:  

1 pkg. cream cheese, 1 cup sour cream, 1 cup plain yogurt or 1 cup cottage cheese

Place frozen chicken on bottom of crock-pot.  Add remaining ingredients, except the dairy of your choice, and cook on low for 6-8 hours (or on high for 4 hours).  Place your fatty, low-fat or nonfat choice of dairy into cooker about 20 minutes before serving.  Serving options: Serve with rice (jasmine preferably, yummy); shred chicken and use as a chip-dip; OR shred chicken and use as a taco filling (my recommendation: fry up corn tortillas).  It should be tasty as is (aka. cold) for a salad, with fried tortilla strips to top it off.