Southwest Chicken – Super Easy!
1 can whole kernel corn, drained
1 can black beans, rinsed and drained
1 jar (16 oz) mild salsa
4 boneless skinless chicken breasts
In slow cooker, layer three-fourths each of the corn and beans and half the salsa. Arrange the chicken over salsa; top with remaining corn, beans and salsa. Cover and cook on low for 4-6 hours or until the chicken is tender.
Shred chicken with two forks and return to slow cooker; heat through.
Serve over rice or wrapped in flour tortillas, topped with cheese, sour cream and diced onions and peppers if desired. If you use tortillas, you might want to use a slotted spoon.