This recipe was given to us as a take-away at a recent MOPS meeting I attended. We assembled the ingredients into gallon sized Ziplock bags (ingredients in one and the chicken in another), and took them home. We made another one too, but I haven’t cooked it yet. I like that it was so easy to do, and that it was a crock pot meal. One pot/pan? You betcha. It made the house smell amazing, and went very quickly. Hubs and I decided that you could use this for a crowd-pleasing topping for nachos! Enjoy!!

3 large chicken breasts (about 2lbs)
1 16 oz jar salsa (I’ve seen it done with 1 cup)
1 cup frozen corn
1 can black beans (I’ve seen it done with 1 1/2 cups)
1 cup shredded cheddar cheese
2 tsp of taco seasoning

In slow cooker, combine corn, black beans and 1/2 cup salsa. Top with chicken; pour the remaining salsa over chicken.

Cover and cook on high for 3-4 hours or until meat juices run clear.

Pull out chicken and shred it. Return it to the pot.

Sprinkle with cheese; cover until cheese is melted, about 5 minutes.

Note: Thank you to Mickayla for coming through with the recipe! I just assembled my bags and went home not thinking how great of a Tasty Tuesday this would be! She had the info for me, so a huge thanks is due.