- 1 small bag frozen corn
- 2 large frozen boneless skinless chicken breasts
- 1 (16 oz) can black beans, drained
- 1 (16 oz) jar medium salsa
- Toppings:
- Shredded cheddar cheese or nacho cheese sauce
- Tortilla chips
- Sour Cream
- Chopped cilantro
- Diced avocado
Pour bag of frozen corn in bottom of crock pot. Place frozen chicken breasts on top of corn and cover with rinsed and drained black beans and jar of medium salsa. Cook on high for 1 hour, and then on low for 4 hours. Shred chicken with forks. Serve over tortilla chips and add toppings to individual servings. Serves 6.
