Crockpot cheesey chicken chili

This was pretty good I liked it and it was so easy prep time was about five min. The next day as I was eating leftovers I thought this would be good as an appetizer too. Enjoy it with corn chips.
Crockpot cheesey chicken chili

1 can black beans
1 can corn, or frozen corn
1 can diced tomatoes with chilis undrained
1 package dry ranch dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
1 Cup salsa
1 8 oz package cream cheese
2 chicken breasts (I used 3 breasts)

Drain and rinse black beans. Place chicken at bottom of pot, top with all other ingredients except cream cheese *if using frozen don't add yet add with in the last half hour.Stir together to mix then place cream cheese on top. Cover with lid and cook on low for 6-8 hours (if chicken is frozen) If not frozen 4 hours is better.. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.

http://www.plainchicken.com/2012/01/slow-cooker-cream-cheese-chicken-chili.html