I received my TASTE OF HOME'S QUICK COOKING MAGAZINE yesterday and I found a yummy-sounding recipe. We're having it for supper tonight, but I'm posting the recipe just in case anyone wants to try it for tomorrow night's supper. It is a recipe for the slow-cooker!

Southwestern Chicken

2 cans (15 1/4 ounces each) whole kernel corn, drained (I added 1/2 cup
1 can (15 ounces) black beans, rinsed and drained chopped green onions
1 jar (16 ounces) chunky salsa, divided and 1 tablespoon of
6 boneless skinless chicken breast halves minced garlic to this
1 cup (4 ounces) shredded cheddar cheese dish)

Combine the corn, black beans, and 1/2 cup of salsa in the slow cooker. Top with chicken; pour the remaining salsa over the chicken. Cover and cook on high for 3-4 hours or on low for 7-8 hours or until meat juices run clear. Sprinkle with cheese; cover until cheese is melted, about 5 minutes.

The lady who contributed this recipe suggests having green salad and white rice with this chicken dish. I will probably have cantaloupe slices, white rice, green beans, cornbread, and some leftover poundcake!

I'm starting to smell this dish while it's cooking and it smells delicious!