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
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.