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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. |