Salsa Chicken

2 lbs. fresh or frozen
chicken breasts
1 can black beans, rinsed and drained
1 16-oz. jar salsa
1 15-oz. can corn, drained
½ of 1.25-oz. pkg. taco seasoning

Place chicken in the bottom of a crockpot. Sprinkle taco seasoning onto chicken. Pour salsa, then beans, then corn, over the chicken. Turn crockpot on high and leave for about 6 to 8 hours on low. Shred chicken and place on tortillas, taco shells or tortilla chips for nachos. Serve with shredded cheese, sour cream, shredded lettuce, taco sauce or more salsa.

Renee Possett, Middleville