Chicken Santa Fe
15 ounce can black beans, rinsed and drained
2 15 ounce cans whole kernel corn, drained
1 cup bottled thick & chunky salsa, divided
5 or 6 skinless, boneless chicken breast halves (2 pounds total)
1 cup shredded cheddar cheese
In 3 or 4-quart electric slow cooker, mix together beans, corn, and 1/2
cup salsa. Top with chicken, then pour remaining salsa over chicken.
Cover and cook on high heat setting 2 1/2 to 3 hours, or until chicken
is tender and white throughout; do not overcook or the chicken will
toughen. Sprinkle cheese on top, cover, and cook until cheese melts,
about 5 minutes.