Trim any fat from the chicken and lay in the bottom of a 6 quart slow cooker. Sprinkle the taco seasoning and salt over the chicken. Add the rinsed black beans, corn, and salsa on top of the chicken. Stir to combine. Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours. 30 minutes before the cook time is up, shred the chicken and add the cubed cream cheese to the crockpot. Replace the cover and let the cheese melt. Once it's melty, stir to distribute. Serve over rice, in a tortilla, with chips, etc.