Crockpot southwest chicken
  • 15-oz. can corn, drained
  • 16-oz. can black beans, drained and rinsed
  • 16-oz. jar mild salsa
  • 4 boneless, skinless chicken breasts
  • Garnish: shredded cheese, sour cream, sliced green onion, chopped red and yellow peppers
  1. Layer three-quarters each of the corn and beans and half the salsa in a slow cooker. Arrange chicken over salsa; top with remaining corn, beans and salsa. Cover and cook on low setting for 8 hours. Remove chicken and shred; stir back into slow-cooker mixture. Add desired garnishes just before serving. Makes 4 to 6 servings.