Tex-Mex Chicken

By pamdabear3383

Ingredients

• 2 cans (15 oz each) whole kernel corn, drained
• 1 can (15 oz) black beans, rinsed and drained
• 1 jar (16 oz) chunky salsa
• 6 boneless, skinless chicken breasts
• 1 cup shredded reduced-fat Cheddar cheese

Details

Servings 6

Preparation

Step 1

1. Combine corn, beans, and 1/2 cup of the salsa in 4-quart or larger slow cooker.

2. Top with chicken. Pour remaining salsa over chicken.

3. Cover. Cook on low 7 to 8 hours. Top with cheese. Cover and let stand 5 minutes, or until cheese is melted.