Crock Pot Southwestern Chicken

Crock Pot Southwestern Chicken

1 (15-ounce) can whole kernel corn, drained
1 (11-ounce) can Mexi-corn, drained
1 (15-ounce) can black beans, rinsed and drained
1 (16-ounce) jar chunky salsa (divided use)
6 boneless, skinless chicken breast halves, rinsed
and dried Flour tortillas
Shredded cheddar cheese

Combine the cans of corn, beans and half the salsa in slow-cooker.
Top with the chicken.
Pour remaining sauce over.
Cover and cook 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.
Makes 4 to 6 servings.


**This is from one of my conception and more(c/s) girls Kerry**

I have not tried this yet, but I am going to try it soon.