Easy Chicken Santa Fe
|Canned black beans||15 Ounce, rinsed, drained (1 Can)|
|Canned whole kernel corn||30 1⁄2 Ounce, drained (Two 15 1/4 Ounce Cans)|
|Bottled salsa||1 Cup (16 tbs)|
|Boneless, skinless chicken breast halves||2 Pound, trimmed of all fat (5 To 6 Halves)|
|Shredded cheddar cheese||1 Cup (16 tbs)|
1. In a 3 1/2- or 4-quart electric slow cooker, mix together the beans, corn, and 1/2 cup salsa. Top with the chicken breasts, then pour the remaining 1/2 cup salsa over the chicken.
2. Cover and cook on the high heat setting 2 1/4 to 3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will toughen.
3. Sprinkle the cheese on top, cover, and cook until the cheese melts, about 5 minutes.