Crock Pot Southwestern Chicken

1 (15-ounce) can whole kernel corn, drained

1 (11-ounce) can Mexicorn, drained

1 (15-ounce) can black beans, rinsed and drained

1 (16-ounce) jar chunky salsa (divided use)

6 boneless, skinless chicken breast halves, rinsed and dried

Flour tortillas

Shredded cheddar cheese

Combine the cans of corn, beans and half the salsa in slow-cooker. Top with the chicken. Pour remaining sauce over.

Cover and cook first hour on High, then either 3 more hours on High or 6 on Low until meat juices run clear. Serve with warm tortillas; top with cheese.

Makes 4 to 6 servings.