Friday, August 24, 2007

Southwestern Chicken

2-15 1/4 oz. cans corn, drained
15 oz. can black beans, rinsed and drained
16 oz. jar chunky salsa, divided
6 boneless, skinless chicken breasts
1 cup shredded cheddar cheese

Combine corn, black bean, and 1/2 cup salsa in crock pot. Top with chicken. Pour remaining salsa over chicken. Cover. Cook on high 3-4 hours or low 7-8 hours. Sprinkle with cheese. Cover 5 minutes for cheese to melt. This dish goes well with rice.

1 comment:

Bobbi said...

I took this to a church pot luck and the dish was scraped clean! It was a hit! Justin was mad there weren't any leftovers to take home. I will definitely be making this one again! Thanks for the yummy and super EASY recipe!