This was unbelievably good and very filling! We're having the leftovers for dinner tonight and I'm so stoked.
Crockpot Southwestern Chicken from The Sisters' Cafe
1 small bag frozen corn
1 can rinsed, drained black beans
2-3 large chicken breasts
1- 16 oz jar of medium salsa
Pour corn in the bottom of the crockpot. Place chicken on top. Cover with black beans and then pour the salsa on. Cook on high for 1 hour and low for 4 hours*. Shred chicken. Serve with toppings**.
*I forgot to throw this in the crockpot before church, so instead after we got home at 2p, I put it all in on HIGH for 4 hours. Turned out great.
** I had the stuff, so I made up a guacamole/pico de gallo mix using avocado, red onion, tomato, garlic, salt, lime juice and some cilantro. My husband LOVED it and I will definitely be making it again.