Southwestern Chicken

From a slow cooker cookbook whose name I can’t remember.

This recipe works best in a 5 quart slow cooker.

Yields: 6 servings

Ingredients

  • 2 151⁄4-oz cans of corn, drained
  • 15-oz. can black beans, rinsed and drained
  • 16-oz. jar chunky salsa, divided
  • 6 boneless, skinless chicken breast halves
  • 1 cup low-fat shredded cheddar cheese
  • (Optional) Cooked rice

Directions

  • Combine corn, black beans and 1⁄2 cup salsa in slow cooker.
  • Top with chicken. Pour remaining salsa over chicken.
  • Cover. Cook on high 3-4 hours or low 7-8 hours.
  • Sprinkle with cheese. Cover 5 minutes for cheese to melt.