Ingredients :
1 can (15 ounces) black beans, rinsed and drained
1 cup low-fat shredded Mexican cheese blend
1 jar (16 ounces) chunky salsa, split
2 cans (15.5 ounces) corn, drained
6 boneless, skinless chicken breast halves
Southwest seasoning blend , voluntary
Method :
1 cup low-fat shredded Mexican cheese blend
1 jar (16 ounces) chunky salsa, split
2 cans (15.5 ounces) corn, drained
6 boneless, skinless chicken breast halves
Southwest seasoning blend , voluntary
Method :
Mix the corn, black beans and ½ cup salsa in a 6-quart slow cooker.
Season the chicken with Southwest seasoning blend or simply with salt and pepper to taste.
Add chicken to the slow cooker.
Top with the residual salsa.
Cover and cook on high for 3½ hours.
Spatter with cheese. Cover and cook about 5 minutes more or until cheese soften.
