Easy and good

It's been awhile since I've put up any recipes, so I'll put a couple in. They are a little bit similar, but both really good.

From 101 More Things to do with a Slow Cooker

Creamy Black Bean Salsa Chicken

2 to 4 boneless, skinless chicken breasts
1 cup chicken broth
1 cup salsa
1 can (15 ounces) corn, drained
1 can (15 ounces) black beans, drained
1 package taco seasoning
1/2 cup sour cream
1 cup grated cheddar cheese

Place chicken in greased 3 1/2 to 5-quart slow cooker. Pour broth, salsa, corn, beans, and taco seasoning over chicken. Cover and cook on low heat 6 - 8 hours or on high heat 3 -4 hours. Remove chicken with slotted spoon and place on serving dish. Stir sour cream and cheese into sauce in slow cooker, then out over chicken. Makes 3 -5 servings.

Serve with warm flour tortillas and Spanish rice.

I know I found this next one on the Internet somewhere, but I'm not sure which site.

Easy Santa Fe Chicken

1 15 ounce can black beans -- rinsed and drained
2 15.25 ounce cans whole kernel corn -- drained
1 cup bottled thick and chunky salsa
5 or 6 skinless boneless chicken breasts -- can use frozen
1 8 ounce brick cream cheese -- low fat is fine
1 cup shredded cheddar cheese

In a 3.5 or 4 quart electric slow cooker, mix together the beans, corn, and 1/2 cup salsa. Top with the chicken breasts, then pout the remaining salsa over the chicken.

Cover and cook on the high heat setting 2.5 - 3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will toughen.

Remove the chicken and cut into bite sized pieces. Add back to the slow cooker.

Add the cream cheese (cut into cubes to melt faster), and turn slow cooker to high heat. Heat until cream cheese melts and blends into sauce.

Serve over rice. Top with shredded cheese.