6 Boneless, skinless, chicken breast halves

1 Jar (13 oz.) Benjamin Twiggs Cherry Salsa, divided

1 Can  (14.5 oz.) Whole Kernel Corn, drained

1 Can (15 oz.) Black Beans, drained and rinsed

1 Cup Shredded Mexican Blend Cheese


Combine corn, black beans, and ½ jar of the Cherry Salsa in a crock –pot.

Arrange Chicken on top; then cover the tops of chicken with the remaining salsa.


Cover and cook on low for 7-8 hours (or on high for 3-4 hours)

(Just until chicken is cooked through.)


Uncover the crock-pot and sprinkle with cheese.

Recover and wait until cheese is melted.

Around 6 more minutes


Makes six servings


Serve with rice and sliced avocado slices if desired.