Southwest Chicken

Ingredients:

• 1 can (15 1/4 ounces) whole kernel corn, drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 jar (16 ounces) mild salsa
• 4 boneless skinless chicken breast halves (5 ounces each)

Instructions:

1. In a 3 quart slow cooker, layer three-fourths each of the corn and beans and half of the salsa. Arrange chicken over salsa; top with remaining corn, beans, and salsa. 
2. Cover and cook on low for 4-5 hours or until chicken is tender.
3. Shred chicken with two forks and return to slow cooker; heat through.
4. We like to use this recipe when making nachos