Southwestern Chicken

15 ounces whole kernel corn, drained
11 ounces Mexicorn, drained
15 ounces canned black beans, rinsed and drained
16 ounces chunky salsa (divided)
6 boneless skinless chicken breast halves, rinsed and dried
flour tortillas
shredded cheddar cheese

Combine the cans of corn, beans and half the salsa in slow-cooker. Top with the chicken. Pour remaining sauce over.

Cover and cook first hour on High, then either 3 more hours on High or 6 on Low until meat juices run clear. Serve with warm tortillas; top with cheese.

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