2 cans (15-1/4 oz. each) whole kernel corn, drained
1 can (15 oz) black beans, rinsed and drained
1 jar (16 oz) chunky salsa divided
6 boneless skinless chicken breast halves
1 C (4 oz) shredded cheddar cheese
Combine the corn, black beans and ½ cup of the salsa in a slow cooker. Top with chicken; pour the remaining salsa over the 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.
Julie Nebeker
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