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.