Salsa Chicken

I am going to warn you right now that this post has no pictures. It was Back-to-School night this week; which meant pulling something from the freezer that I could gulp down before returning to school and Chuck could put together when he got home. Hence, no before pictures since it was defrosted, and no pretty pictures at the end since it was all I had time for was to stand at my kitchen counter and eat this!

BUT, if you are looking for something quick and easy with almost no prep time at all, you need to try this. You don't even need to brown or cook the meat before adding it - it literally takes about 2 minutes to get this all together. Great to serve to a crowd or make some for your family and freeze the rest!

Salsa Chicken
adapted from many recipes on the What's Cooking board
Makes 8-10 servings

4 chicken breasts
1 can black beans, drained and rinsed
1 bag frozen corn
1 jar salsa
tortillas
suggested toppings: cheese, sour cream, salsa, tomatoes, lettuce, avocados

Season chicken with salt and pepper. Place in a slow cooker coated with cooking spray. Cover with beans, corn, and salsa. Stir slightly to mix ingredients, but make sure chicken is still completely covered.

Cook for 8 hours on low. Shred chicken with two forks, cook 1 more hour on low.

Serve on tortillas with desired toppings.