This is my first entry to this blog. I felt so honored when my friend, Lindsay, asked if I would like to contribute! This recipe is an easy crock pot one. The chicken breasts do not have to be thawed, and I usually add an extra one to the recipe to make a little more for leftovers. My only problem is remembering to start this recipe in the morning! (Note: I tried adding six chicken breasts to the original recipe for guests, but it tasted a little too chicken-y. I should have just doubled the whole recipe.)
4 skinless, boneless chicken breasts
1 16oz jar salsa
2 tsp. garlic powder
1 tsp. ground cumin
1 tsp. chili powder
1 can corn
1 can black beans
Place the chicken, salsa, and seasonings in a crock pot. Cook on low for 6-8 hours. Two hours before serving, shred the chicken with two forks and return to crock on low. Stir in the corn and beans, simmer until ready to serve.
Serve with cheese and sour cream.