This is a quick, easy recipe. We make it a couple of times a month and the kids just love it.
Salsa Chicken for the Crock-Pot
3 or 4 boneless, skinless, chicken breasts (this feeds my family of 4 with some leftovers)
1 cup of your favorite salsa
1 can of whole kernel corn, drained
1 can of kidney beans, drained
tortilla chips
Spray your crockpot interior with nonstick spray. Add chicken breasts (they can even be frozen, this works just fine), top with salsa and cook on low for 8 to 10 hours. About half an hour before serving, shred the chicken with a fork. Stir in corn and kidney beans, cover crock pot and let heat through. Serve over tortilla chips as nachos, top with whatever garnish you like - we use non-dairy cheese, black olives, etc.
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