Black Beans with chicken in Crockpot
- 1 can (15 oz) black beans, rinsed and drained
- 2 cans (15 oz) whole kernel corn, drained (or frozen corn)
- 1 cup bottled thick and chunky salsa, your favorite
- 5 or 6 skinless, boneless chicken breast halves (about 2 lbs)
- 1 cup shredded Cheddar cheese
In a 3-1/2- to 5-quart slow cooker, mix together the black 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 for 2 1/2 to 3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will be dry. Sprinkle cheese on top; cover and cook until the cheese melts, about 5 to 15 minutes.
Serve over cooked rice