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