Santa Fe Chicken

1 (15 oz) can black beans, rinsed and drained
2 (15 1/4 oz) cans whole kernel corn, drained
1 cup bottled thick and chunky salsa
5 or 6 boneless, skinless chicken breasts
1 cup shredded cheddar cheese

In a 3 and a half or 4 quart electric crockpot mix together the beans, corn and half cup salsa. Top with chicken breasts then pour the remaining cup of salsa over the chicken. Cover and cook on the high heat setting for 2 and a half to 3 hours or until the chicken is tender and white throughout. Do not overcook or the chicken will toughen. Sprinkle the cheese on top and cover and cook just until the cheese melts, about 5 minutes. Serve with chopped scallions, tomatoes and tortilla chips on the side. Serves 5 or 6

Notes: We usually reduce the amount of corn we use. 2 cans is a lot of corn.