1 (15-ounce) can black beans, rinsed and drained
2 (15 1/2 ounce) cans whole kernel corn, drained
1 cup bottled thick and chunky salsa
2 skinless, boneless chicken breast halves
1 cup shredded Cheddar cheese
1. In a 3 1/2 or 4 quart electric slow cooker, mix together the beans, corn, and 1/2 cup of salsa. Top with the chicken breasts, then pour the remaining 1/2 cup salsa over the chicken.
2. Cover and cook on the high heat setting 2 1/2 to 3 hours, or until the chicken is tender and white throughout; do not over cook or the chicken will toughen.
3. Spinkle the cheese on top, cover, and cook until the cheese melts, about 5 minutes.
Serve with warm corn or flour tortillas.