Santa Fe Chicken (Crock-Pot Style)

2 Chicken Breasts
1 tsp. Chili Powder
Salt (to taste)
Pepper (to taste)
1 Tbsp. Canola Oil
1 can (12-16 oz) Black Beans
1 can (11 oz) Corn
1 pint Salsa
Rice (optional)

Season both sides of chicken breasts with chili powder, salt, and pepper. Sauté in oil on both sides until lightly browned. In a small bowl, mix beans, corn, and salsa. Place chicken and bean mixture into a crock pot. Cook on low 6-8 hours. Serve over rice.