Here's one of our recent favorites - Mexican Slow Cooker Chicken
4 boneless skinless chicken breasts (frozen is OK)
2 cups frozen corn
1 can black beans (we've also found that Great Northern beans are yummy, too!)
1 jar salsa
1/2 block cream cheese
optional: 1 cup water
Combine the first four ingredients in your slow cooker. If it looks dry, add a cup of water. Cook on low for 8 hours or on high for 4-5 hours. Ten minutes before serving, add the cream cheese and stir. I also like to shred my chicken at this point, but you could definitely serve the chicken breasts whole.
Our favorite way to eat this is shredded with saffron rice and some plain Greek yogurt as garnish on top!