Slow Cooker Salsa Chicken with Black Beans and Corn

• 2 cups fresh or frozen corn
• 15 ounce can reduced sodium black beans, rinsed and drained
• 2 boneless skinless chicken breasts halved lengthwise (16 oz)
• 1/2 teaspoon adobo seasoning (or salt) to taste
• 3/4 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1 1/4 cups chunky mild salsa
• 1 cup shredded cheddar (reduced fat Sargento)
• chopped cilantro for garnish
• optional, serve with avocado and brown rice

Please see the 2nd Page for Directions