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Mexican Chicken

2 cans niblets corn
4 chicken breast, uncooked, cubes
2 cans black beans, drained
1 jar chunky salsa
1 cup grated, sharp cheddar cheese


Lightly spray slow cooker with Pam. Put corn in bottom of pot, followed by chicken cubes, salsa, beans. Lightly stir beans and salsa. Start on high to get chicken going, turn down to low and cook 8-9 hours. Add the cheese just before serving. Serve over rice.

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