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Southwestern Chicken



  • 2 (15 1/4 ounce) cans whole kernel corn, drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (16 ounce) jar chunky salsa, divided
  • 6 boneless skinless chicken breast halves
  • 1 cup (4 ounce) shredded Cheddar cheese
Print Recipe


  1. Combine corn, black beans and 1/2 cup of the salsa in a slow cooker.
  2. Top with chicken; pour the remaining salsa over chicken.
  3. Cover and cook on HIGH for 3 to 4 hours or on LOW for 7 to 8 hours or until meat juices run clear.
  4. Sprinkle with cheese; cover until cheese is melted - about 5 minutes.

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