Tex-Mex Chicken

Quick & easy and everyone loved it. Found the recipe
in the new Worldwide Ward Cookbook.

1 lb. boneless, skinless chicken breasts 1 envelope taco seasoning mix 1 bag frozen corn 2 jars thick and chunky salsa 2 cups shredded cheddar cheese Rice Directions: Cut chicken into small strips; dust with taco seasoning mix. Combine corn and salsa in Crock-Pot. Add the chicken and cook on low for 6-8 hours or on high for 4-6 hoursl Just before serving, sprinkle with cheddar cheese. Serve over rice