Salsa Chicken In The Crock Pot - cooking recipe

Ingredients

6 boneless skinless chicken breasts (can be either thaw or frozen)
2 (14 ounce) jars salsa (if you want it a bit drier, use less-you can always add more later)
1 (15 1/4 ounce) can black beans, drained
1 (15 1/4 ounce) canned corn kernels, drained
Suggested Garnishes
18 -24 flour tortillas (The uncooked kind are the best-cook just before serving)
avocado
olive
shredded lettuce
instant Spanish rice, I use Lipton's Spanish Rice
sour cream
diced tomato
shredded cheese

Preparation

In the crock pot, place the chicken breasts and the salsa on top. Heat on high for several hours (mine took about 4 1/2 to 5 hours).
About 15-20 minutes before serving, shred the chicken with a fork and add the beans and corn, mixing to combine. Continue cooking until the beans and corn are warmed through.
Serve on flour tortillas with whatever garnishes you want to add.
Eat like a burrito. Enjoy!