Mexican Crockpot Chicken

This is a great - very easy - crockpot recipe.  You just throw everything in and turn it on - it doesn't get much simpler than that!  It only takes about 2 hours on high or 3-4 on low, so it's easy to throw together in the afternoon and serve for dinner at night.    I serve this recipe over some rice - but I also think it would taste good rolled in a tortilla with some cheddar cheese. Enjoy!

Ingredients

• 1 lb. boneless, skinless chicken breasts, cut into small chunks
• 2 jars (16 oz.) salsa - your favorite kind
• 1 cup frozen corn kernels
  
• 1 large yellow onion, chopped in chunks
• 1 red pepper,diced
• 2 tbsp. taco seasoning
• 1 can (16 oz.) black beans, drained and rinsed

for serving:

• Cheddar cheese, shredded
• Green onions, sliced
• Rice - white or brown

Directions

1.  Combine chicken, salsa, corn, onion, pepper, taco seasoning and black beans in your crockpot and stir to combine. 

2.  Heat in HIGH for 2 hours or LOW for 3-4 hours. 

3.  Prepare rice for serving.  Garnish with cheese and green onions.

Source: adapted from Heather Drive

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