8-10 pieces boneless, skinless chicken breasts or thighs
1 (15 oz.) can black beans, drained
1 (1 lb.) bag frozen whole kernel corn
1 (16 oz.) jar salsa, divided (your choice)
1/2 env. taco seasoning
8 oz. Monterey Jack cheese (or any cheese you prefer)

Layer beans and corn in Crock-Pot. Pour 1/2 of salsa on top of beans & corn and stir to blend. Layer chicken on top of mixture and sprinkle taco seasoning on top of chicken. Pour rest of salsa on top of chicken and spread evenly.

Cook in Crock-Pot on HIGH for 2 1/2 hours. Sprinkle cheese on top of chicken and cook for another 15 minutes.

Serves 5 to 7.

Submitted by: Bomar