4 boneless chicken breasts
2 (15 oz.) cans whole kernel corn
1 (15 oz.) can black beans, washed and drained
1 (15 oz.) jar salsa
grated Cheddar cheese

Spray crock-pot with Pam. Pour both cans of corn into crock-pot. Pour beans on top of corn. Pour 1/3 of the salsa on top of corn and stir. Place chicken on top of mixture, salt and pepper to taste; cover with remaining salsa. Cook on high until chicken is tender (approximately 4 to 5 hours). Spoon into bowls and sprinkle with grated cheese.

In memory of Euline Hayles.