2 (15 1/4 ounce) cans whole kernel corn, drained 1 (15 ounce) can black beans, rinsed and drained 1 (16 ounce) jar chunky salsa, divided 6 boneless skinless chicken breast halves 1 cup (4 ounce) shredded Cheddar cheese
Combine corn, black beans and 1/2 cup of the salsa in a crock pot. Top with chicken; pour the remaining salsa over chicken. Cover and cook on HIGH for 3 to 4 hours or on LOW for 7 to 8 hours or until meat juices run clear.
Sprinkle with cheese; cover until cheese is melted – about 5 minutes.