Crockpot Chicken and Salsa

Copying this from my old recipe blog (it's about time).  I wanted something easy for potluck tomorrow and went looking to find where I'd posted the recipe.

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

Directions:
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, and sour cream.

Because I wanted this for tomorrow's potluck, I went pretty much with the original recipe, except I used 2 cups frozen corn and added some taco seasoning to the chicken breasts.  Oh, and I tossed some chicken broth on top because I was cooking other stuff and had some extra. So it'll probably be kinda soupy - but I bet it will be good.

My friend Peggy makes something very similar to this all the time.  We call it Crockpot Chicken Ole.  I suppose I could call this the same thing?

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