2 cans (15-1/4 ounces each) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 jar (16 ounces) chunky salsa, divided
6 boneless skinless chicken breast halves (4 ounces each)
1 cup (4 ounces) shredded cheddar cheese
In a 5-qt. slow cooker, combine the corn, black beans and 1/2 cup of salsa Top with chicken; pour the remaining salsa over chicken. Cover and cook on high for 3-4 hours or on low for 7-8 hours or until meat juices run clear. Sprinkle with cheese; cover until cheese is melted, about 5 minutes. Yield: 6 servings. **I serve it with rice and then for leftovers, I shred the chicken and add the rice to the chicken / salsa mixture and wrap it in tortillas
. ***I use close to a whole jar of salsa, and I use the Wal-Mart black bean salsa - it really goes well in this recipe.