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1 can black beans, drained and rinsed
2 cans whole kernel corn, drained
1 cup thick and chunky salsa
6 boneless skinless chicken breasts
1 cup shredded cheddar cheese
6 flour tortillas (optional)


In a slow cooker, mix together the beans, corn and 1/2 cup salsa. Top with the chicken breasts, then pour the remaining 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.

Remove the chicken and cut into bite-size pieces. Return chicken pieces to the crock pot.

Serve over rice. Top with shredded cheese. It is also great served with rice and wrapped in a tortilla and a wrap.