Crockpot Mexican Chicken 

• 4-5 Boneless, Skinless Chicken Breasts
• 1 can (15 Oz. Can) Black Beans (NOT Drained)
• 1 jar (16 Oz. Jar) Salsa
• 1 can (8.5 Oz. Can) Corn, Drained

Add the black beans (and liquid) to the crockpot.

Add salsa. 

Add corn.

Stir until mixed.

Add chicken breasts. (Can even be frozen!)

Cover and cook on low for 4-6 hours (or longer if need be)

Remove the chicken and pull it apart with 2 forks. This is very easy because the chicken is falling apart by this point.

Return the pulled chicken to the pot. 

Stir well and serve with rice, tortillas, corn chips, on top of lettuce. This is good so many different ways!