Southwestern Chicken

• 2 cans (15 1/4 oz. each) whole-kernel corn, drained
• 1 can (15 oz.) black beans, rinsed and drained
• 1 jar (16 oz.) chunky salsa, divided
• 6 boneless, skinless chicken breast halves (4 oz. each)
• 1 cup (4 oz.) shredded Cheddar cheese

[/ingredients-left]

[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]

[step-item number=”1″ image_url=”” title=”” ]In 5-qt. slow cooker, combine corn, black beans, and 1/2 cup salsa. Top with chicken; pour remaining salsa over chicken. Cover and cook on high 3 to 4 hours or on low 7 to 8 hours or until meat juices run clear. Sprinkle with cheese; cover until cheese is melted, about 5 minutes. Yield: 6 servings ($1.56 per serving).[/step-item] [/step-list-wrapper]

[nutrition-info calories=”220″ calories_fat=”” fat=”6g” sat_fat=”4g” choles=”30mg” sodium=”805mg” carbs=”21g” sugars=”” protein=”12g” fiber=”6g”]

[/nutrition-info]

Originally Published in Reader's Digest