(from Taste of Home cookbook)
1 can whole kernel corn, drained
1 can black beans, rinsed and drained
1 jar (16 oz) mild salsa
4 boneless skinless chicken breasts
In slow cooker, layer three-fourths each of the corn and beans and half the salsa. Arrange the chicken over salsa; top with remaining corn, beans and salsa. Cover and cook on low for 4-6 hours or until the chicken is tender.
Shred chicken with two forks and return to slow cooker; heat through.
Serve over rice or wrapped in flour tortillas, topped with cheese, sour cream and diced onions and peppers if desired.