Chicken Santa Fe

Yield: 6 servings

Ingredients

• 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

Instructions

1. In a slow cooker, mix together the beans, corn and 1/2 cup salsa.
2. Top with the chicken breasts, then pour the remaining 1/2 cup salsa over the chicken.
3. 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.
4. Sprinkle cheese on top, cover, and cook until the cheese melts, about 5 minutes.