Crockpot Salsa Chicken

One of my favorite things is to know that dinner is cooking in the crockpot while I'm busy about my day. This recipe is so easy to put together quickly and there is no measuring! You can also easily add extra items you have on hand. Sometimes I add corn and sometimes I don't. I like to soak my black beans ahead of time and keep them in a bag in the freezer for when I need them. If you like canned beans, you can use those but I prefer to use my own soaked beans to reduce the sodium in this meal.
Add beans, salsa, tomatoes, green peppers, corn or any other beans or veggies you like.
Place chicken breasts on top. I like to use frozen chicken to allow for a slow start to the cooking process. It's so disappointing to have dried out chicken.
When you're ready to eat, shred the chicken. This can be a great stew, but I also like to place it in a tortilla with cheese and sour cream. Alert!! When eating it this way, it is VERY messy! I use a slotted spoon and still there's a lot of dripping.

Crockpot Salsa Chicken

2 pounds frozen chicken breasts
2 cups black beans
1 green pepper
1 cup frozen corn
1/2 cup diced onion
1 can stewed Mexican tomatoes, diced
1 jar salsa

Place all the ingredients in your crockpot and cook 8 hours on low. Shred chicken before serving.

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