Ingredients
1 can (15-1/4 ounces) whole kernel corn, drained1 can (15 ounces) black beans, rinsed and drained1 jar (16 ounces) mild salsa4 boneless skinless chicken breast halves (5 ounces each)Optional toppings: Sweet red and yellow pepper strips, sour cream, shredded cheddar cheese and sliced green onions
Preparation
In a 3-qt. slow cooker, layer three-fourths each of the corn and beans and half the salsa. Arrange chicken over salsa; top with remaining corn, beans and salsa. Cover and cook on low for 4-5 hours or until chicken is tender.
Shred chicken with 2 forks and return to the slow cooker; heat through. Top with the peppers, sour cream, cheese and onions if desired.
