This was so fast and easy and had great flavor! I will definitely make it again. Recipe slightly adapted from Erin at Sister’s Cafe.
Southwestern Crock-pot Chicken
1 small bag frozen corn
1 can black beans
3 large frozen boneless skinless chicken breasts
1 16-oz jar medium salsa
shredded cheddar cheese
Pour bag of frozen corn in bottom of crockpot. Place frozen chicken breasts on top of corn and cover with rinsed and drained black beans and jar of medium salsa. Cook on high for 1 hour, and then on low for 4 hours. Shred chicken with forks. Add chicken and chopped cilantro back to crock-pot and mix everything together. Serve with tortilla chips and add toppings to individual servings.
**It is very important that you use MEDIUM salsa in this. Mild simply isn't flavorful enough. Be sure to serve with tortilla chips, and not tortillas. The salty crunchy chips make this so good!