Mexican Chicken with Salsa, Black Beans, and Corn

Well, we have another snow day.  Perfect day for a crock pot meal!  This one seems super easy.  It is cooking as I type, so I will have to let you know how it turns out later.


Ingredients and Directions:

Place a sliced yellow onion and green bell pepper in the bottom of a slow-cooker.  (I also had an orange pepper that was going to go bad, so I sliced that one up and threw it in there too)  Place 4 boneless, skinless chicken breast halves (5 ounces each) on top of onion and pepper. (My package only had 3)  Season chicken with salt and pepper.  Combine 2 cups of prepared salsa, 4 ounce can of minced green chilies, 15 ounce can of black beans (rinsed and drained), 1/2 cup frozen white corn, and 1 teaspoon chili powder.  Pour mixture over chicken.

Cover and cook on low for 6-8 hours, until the chicken is cooked through. 

Serve with 1 cup shredded cheddar cheese sprinkled on top.

Chicken over the peppers and onion and then covered with the mixture: