2 cans whole kernel corn, drained
1 can black beans, rinsed and drained
16 oz jar chunky salsa, divided
6 boneless skinless chicken breast halves
1 cup shredded Cheddar cheese
Combine the corn, black beans, and 1/2 cup of the salsa in a slow
cooker. Top with chicken; pour the remaining salsa over chicken.
Cover and cook on High for 3-4 hours, or on Low for 7-8 hours, or
until meat juices run clear. Sprinkle with cheese; cover until
cheese is melted, about 5 minutes.