Crock Pot Mexican Chicken
2-4 lbs boneless skinless chicken breasts, cut into large chunks
24 oz jar salsa
15.5 oz can kidney, black or pinto beans
1 can corn
Combine all of the ingredients in the crock pot, pressing the chicken into the mixture as much as possible. Cover then cook on low for 6-8 hours or until the chicken is cooked through and tender. Shred the chicken then return it to the crock pot. Mix thoroughly then serve.
* Great as a casserole or taco filling.
* The meal freezes very well both ways.