The easiest Mexican chicken dish, that cooks in your crock-pot with very few ingredients. It tastes great and is a wonderful dish to arrive home too.  This is a fully cooked meal ready to serve. Allow this dish to simmer on low all day (6 – 8 hours) or if you need to speed things up, cook on high for at least four hours.

Ingredients

• 1 can of corn
• 1 can of black beans rinsed
• 1 jar of salsa (your choice on flavor and brand)
• 4 boneless chicken breasts or equivalent amount of chicken tenders

Method

1. Place the corn and the black beans in the bottom of the crock-pot, place the chicken on top and then cover with the salsa.
2.  You can use frozen chicken. There is no need to thaw, it will do so as it cooks and it will add a bit more liquid to the dish.
3. You can serve it over rice, in tortilla shells, with nacho chips or alone. The addition of shredded cheese adds to the meal in my opinion.