Melissa - posted on 12/27/2008 ( 1 mom has responded )
6 skinless Boneless chicken breasts
24 oz Salsa
3 cans black beans drained and rinsed
3 cans mexicali corn
3 tbsp ground cumin
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp chili powder
Put the chicken and sala in your crockpot and cook on low for 6 hours. When the chicken is cooked through remove it from the crockpot and shred it with a fork. Add the chicken back to the salsa and the remaining ingredients. Mix thoroughly and let it cook for another hour.
I like to serve this with lots of different toppings like crushed up tortilla chips, sour cream, shredded cheese and green onion.
This recipe is so simple but it's always a home run no matter where I bring it!