SALSA CHICKEN

6 boneless, skinless chicken breasts

2 cans black beans (undrained)

2 cans corn (undrained)

1 jar salsa

mexican cheese

sour cream

Crockpot version:

Place chicken in crockpot.  Add beans, corn, and salsa. Cook on high for four hours.  At end of cooking time, use a fork to break up the chicken.  Serve over rice, with shredded cheese and sour cream on top.

Oven version:

Place chicken in a 9x13 pan and cover with beans, corn and salsa. Bake in oven at 375 for close to an hour. (I check chicken by cutting into one) Sprinkle with cheese over the top and bake for another 15 minutes or so. Serve over rice.