from my friend, Heather K.
2 Cans (15-¼ oz. each) Whole Kernel Corn, drained or about 3 cups frozen corn
1 Can (15 oz.) Black Beans, rinsed and drained
1 Jar (16 oz.) Chunky Salsa, divided
6 Boneless Skinless Chicken Breast Halves
1 Cup (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
You can serve it by itself, in warm corn tortillas with a little sour cream, or with tortilla chips too.
Husband rating: 4 stars
Boys say: thumbs up
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