This is supposed to be a slow cooker recipe, but I didn’t read it all beforehand and went to fix it for dinner. I didn’t have the 4 hrs it required, so I just made it in the oven and it turned out great. So, it can technically be either kind of recipe.
I found this recipe in the Quick Cooking magazine from Sept/Oct 1998.
2 cans (15.25 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
1 c (4 oz) shredded cheddar cheese
1. Combine the corn, black beans and 1/2 c of salsa in slow cooker. Top with chicken. Pour remaining salsa over chicken. Cover and cook on HIGH for 3-4 hrs or LOW for 7-8 hrs.
2. Sprinkle with cheese, cover and cook until cheese is melted. Can be served with rice.