Grilled chicken on a cutting board. Free Photo

INGREDIENTS:

1 (15-oz) can whole kernel corn, drained

1 (11- oz) can Mexicorn, drained

1 (15- oz) can black beans, rinsed and drained

1 (16- oz) jar chunky salsa (divided use)

6 boneless, skinless chicken breast halves

rinsed and dried

Flour tortillas

Shredded cheddar cheese

 DIRECTIONS:

  • Combine the cans of corn, beans, and half the salsa in slow-cooker. Top with the chicken. Pour remaining sauce over.
  • Cover and cook the first hour on High, then either 3 more hours on High or 6 on Low until meat juices run clear. Serve with warm tortillas; top with cheese.