Recipes are kind of like the Pirate Code - more like suggestions than actual rules. Here's the original recipe:
Crockpot chicken with salsa and cheese
INGREDIENTS:
* 1 can (15 oz) black beans, rinsed and drained
* 2 cans (15 oz) whole kernel corn, drained
* 1 cup bottled thick and chunky salsa, your favorite
* 5 or 6 skinless, boneless chicken breast halves (about 2 lbs)
* 1 cup shredded Cheddar cheese
PREPARATION:
In a 3-1/2- to 5-quart slow cooker, mix together the black beans, corn, and 1/2 cup of the salsa. Top with the chicken breasts, then pour the remaining 1/2 cup salsa over the chicken. Cover and cook on HIGH for 2 1/2 to 3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will be dry.
Sprinkle cheese on top; cover and cook until the cheese melts, about 5 to 15 minutes.
Here's how I actually made it, and it turned out very good:
Saute one sliced onion and one clove of garlic in olive oil. Add 2 chicken breasts, cut up; cook until almost cooked and add 2T taco seasoning. Add beans, corn, salsa - cook on low for several hours then add cheese.
Serve over rice and with tortilla chips. Cilantro is very good with this. Also, sour cream would probably be good, though I didn't think to use it. Next time.
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