Southwestern Chicken 2 cans whole kernel corn -- drained 1 can black beans -- rinsed and drained 1 16 oz. jar chunky salsa -- divided 6 boneless skinless chicken breast halves 1 cup shredded Cheddar cheese Combine the corn, black beans, and 1/2 cup of the salsa in a slow cooker. Top with chicken; pour the remaining salsa over chicken. Cover and cook on High for 3-4 hours, or on Low for 7-8 hours, or until meat juices run clear. Sprinkle with cheese; cover until cheese is melted, about 5 minutes.   Back To Crock-Pot Recipes Feel Free To Email Me Anytime Back To The Index Page