Santa Fe Chicken

1 lb boneless, skinless chicken breasts cubed, may be frozen
1 cup chicken broth
1 medium red pepper cut into chunks
1 can black beans
1 16oz jar salsa
1 can fiesta or mexicorn
1 small can green chiles
1 tsp cumin
1/2 tsp chile powder
1 small onion chopped
3 cloves garlic, minced
1 block cream cheese
Hot cooked rice

1. Combine all ingredients in crock pot except the cream cheese. Cook on low for 6 to 8 hours (8 hours if chicken is frozen.)
2. During the last half hour, stir in cream cheese. Serve over rice or with rice in a tortilla.

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