1 can low-sodium black beans, drained & rinsed
1 small jar chunky salsa
1/3 small yellow onion, chopped
garlic salt
pepper
2 chicken breasts
shredded 2% milk cheese (I used Colby Jack)
Mix corn, beans, 1/3 jar of salsa, onion and put in bottom of crockpot. Place chicken on top, season to your liking with garlic salt & pepper, top with remaining salsa. Cover and cook on high 2 1/2 - 3 hours until chicken is done, careful not to overcook. Sprinkle cheese on top and cover until cheese is melted. Serve as is or over rice, even shred the chicken if you like and put in tortillas.
*There are tons of versions of this. Some add cream cheese or Velveeta and omit the onion and seasonings. This is my version! Next time I think I will try hominy in place of the corn and Rotel instead of salsa.
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