Salsa Chicken

Chicken Breast (2-3 lb) (frozen or thawed)
Can of Black Beans, drained & rinsed (omitted)
Can of Corn, drained (15 oz)
Can of Rotel or jar of salsa (any flavor) (16 oz)

TO Freeze:
-         Put chicken in the crock pot.  Season as desired (taco seasoning, cumin, garlic, salt, pepper, onions, peppers, etc.)
-          Dump in the Black Beans, corn, and salsa or rotel.

To Serve:
-        Cover & cook in your Crock Pot on low for 6-8 hours if frozen or 4-6 hours if chicken is thawed.
-          Shred the chicken when it is done.
-          Serve on tortillas.
-          Can add sour cream, cheese, and rice to the tortilla.
-          Serve with rice (plain or flavored)

Note:  if you use frozen chicken, it will make the mixture more watery.  I took most of the juices out of the crock pot before serving so it didn’t make the tortillas soggy and juice run from your tortillas when eating.  Adding rice to your tortilla will make the chicken mixture go further and a more filling meal. 

 
Variation:  Some have added a block of cream cheese to the crock pot with the other ingredients (stir every couple hours while cooking).  It will make your mixture creamy, but a bit soupy the first day (great for pouring over rice).  If wanting it for tortillas or bowls, recommend to use it the day after it was made so it will be thicker. 

Recipe edited from http://thelarsonlingo.blogspot.com/2011/05/easiest-dinner-ever.html

Recipe provided by Jackie