Mix drained black beans, paprika, cumin, finely chopped onion, finely chopped garlic and salsa in a jug.
Place whole chicken breasts in crock pot and cover with above mixture.
Put on a high setting for 2 hours.
Check chicken is cooked through, add drained sweetcorn and cook for a further 20-30 minutes.
Now turn the heat off, mix in finely chopped spring onions and cream cheese and leave with the lid on for 10 minutes so the cheese melts into the sauce. At this stage you can also shred the chicken if you wanted to serve it in tortilla wraps. I normally leave the breasts whole if Im serving it with rice. Enjoy!!