Ingredients
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup low-fat shredded Mexican cheese blend
- 1 jar (16 ounces) chunky salsa, split
- 2 cans (15.5 ounces) corn, drained
- 6 boneless, skinless chicken breast halves
- Southwest seasoning blend , voluntary
Method
- Mix the corn, black beans and ½ cup salsa in a 6-quart slow cooker.
- Season the chicken with Southwest seasoning blend or simply with salt and pepper to taste.
- Add chicken to the slow cooker.
- Top with the residual salsa.
- Cover and cook on high for 3½ hours.
- Spatter with cheese. Cover and cook about 5 minutes more or until cheese soften.
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