Spray the cooker with cooking spray
Place the chicken at the bottom of the crock.
Cover with the Salsa.
Pour the drained corn and drained/rinsed black beans over the salsa. Cover and cook on low for 4-5 hours.
Once chicken is done, pull just the chicken out into a separate bowl with several strong forks and shred the meat. Place back into the cooker.
Mix well and add the brick of cream cheese, pushing it under the liquid.
Let it melt for about 30 minutes. If you have excess liquid allow the cooker to sit without the lid for an additional 30 minutes while still on.
Serve on tortillas, with chips or on rice.