Chicken Santa Fe

1 (15 ounce) can black beans, rinsed and drained
2 (15 ounce) cans whole kernel corn, drained
1 cup bottled thick and chunky salsa, divided
5 or 6 skinless, boneless chicken breast halves
1 cup shredded Cheddar cheese

In a crock pot, mix together the beans, corn and 1/2 cup salsa. Top with the chicken breasts, then pour the remaining 1/2 cup salsa over the chicken. Cover and cook on HIGH for 2 1/2 to 3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will toughen.

Sprinkle cheese on top, cover, and cook until the cheese melts, about 5 minutes.

Serves 6.