salsa chicken: crockpot style

So if you haven't caught on yet, I pretty much only cook simple things.  Kevin will dabble in more elaborate culinary experiments but not me.  Cooking has never come naturally so I tend toward the "baby steps" approach (for all you What About Bob enthusiasts); some cooking is better than no cooking at all, right?

Luckily whether you are a novice, like me, or not, this meal is for you because it tastes that good.

Shortly after my brother married Alexis (almost 4 years ago exactly) we stayed with them and Alexis introduced me to this dish...and now it's a staple for our family.
(you can check out Alexis's mommy blog here.)

This dish is a particular favorite because you literally throw everything in the crock pot and that's it.

Ingredients: (this recipe allows for leftovers)
1-1.5 chicken breasts, I put them in frozen (per 2 people)
1/2 16 oz. bag of frozen corn (you can substitute canned corn)
1 can black beans 
1 can kidney beans 
1 bottle Pace salsa, regular size (we use medium spice)
*you can use whatever salsa you like, of course, but I have found the sauce to be a bit more runny than desired when I've used more pricey, fresh salsa types, go figure.

Everything in, just before I start cooking it.

Put the chicken in first and make sure the salsa is covering it.
Add the rest of the ingredients and cook for a length of time conducive to your schedule. (the 6 hour setting usually works great for me)

Once it has cooked use a fork and knife to shred the chicken. (it should fall apart easily) Stir everything together and serve.

Served as the topping for salad.

I serve it either on tortillas with whatever toppings suit my fancy or as a topping for salad for the lower calorie option. (delicious both ways)

*This time I had mine on salad with some cilantro, crumbled Doritos, diced green onions, and my favorite dressing (recipe here)

Enjoy!