Salsa Chicken

4 chicken breasts

1 15 oz. can of black beans

1 pound bag frozen corn 

1 can diced tomatoes with chilis (like Rotel) 

1 jar salsa 

1 packet of taco seasoning

Directions: Place all ingredients in bag and freeze. Thaw, then cook on low 5-6 hours in the crockpot. Shred the chicken. Drain some juices if needed. Serve with rice or on tortillas along with shredded cheddar and sour cream. We stacked corn tortillas, then chicken, then cheese, and repeat. Put a little guacamole on the very top.

I can a bunch of salsa in the summer to use for Salsa chicken throughout the year.  It’s wonderful to have a “dump” meal option.