1 (15-ounce) can Black beans, rinsed and drained
2 (15 1/4 ounce) cans whole kernel corn, drained
1 cup bottled thick and chunky salsa
5 or 6 skinless, boneless chicken breast halves (about 2 pounds) trimmed of fat.
1 cup shredded cheddar cheese

Mix together the beans, corn and 1/2 cup salsa. Top with the chicken breasts, then pour the remaining 1/2 cup salsa over the chicken.

Cover and cook on high heat 2 1/2 to 3 hours, or until the chicken is tender and white throughout.

Sprinkle the cheese on top, cover and cook until the cheese melts, about 5 minutes.