Southwest Chicken

2 cans kernal corn

2 large cans black beans

6-8 chicken tenderloins (I use frozen)

Large jar of salsa

cheddar cheese



Rinse and drain corn and beans, layer in bottom of crock pot. Pour about a third of the salsa over it. Add the chicken and top with rest of salsa. Cook on high 4-6 hours or low 8-10. You can add cheese the last 5 minutes, or just allow each person to add their own. We serve it with brown rice and chips, or make borritos out of it. It also freezes well!!!

[from Ada]