Crock Pot Southwestern Chicken - cooking recipe

Ingredients

6 boneless skinless chicken breast halves
1 (15 1/4 ounce) can corn, drained
1 (15 1/4 ounce) can black beans, rinsed and drained
1 (15 1/4 ounce) Mexican-style corn, drained
16 ounces chunky salsa, your choice
flour tortilla (optional)
shredded cheddar cheese (optional)
hot cooked rice (optional)

Preparation

Combine the corn, beans, and half of the salsa in a lightly greased crock pot.
Top with the chicken.
Pour remaining salsa over chicken.
Cover and cook first hour on high, then three more hours on high or 6 hours on low.
Serve with warm tortillas and cheese or over rice.