Crockpot Salsa Chicken

Crockpot Salsa Chicken
4 Chicken Breasts
2 Jars of Salsa
1C Corn
1C Black Beans
Layer ingredients in Crockpot & cook on low 6-8 hrs.
Remove meat, shred and return to the sauce.
Serve on tortillas with fixings (lettuce, tomato, cheese, salsa etc)
Variations:
Bake in the oven at 350 for about 1 hr instead of using the crockpot.
Don't shred & serve on tortillas, but serve as chicken breasts.
Serve over noodles or rice.
Use other parts of the chicken. Remember that leaving skin on increases
the ending fat content.
Use "Rotel" style tomatoes in place of the salsa, or use 1 jar salsa and
1 jar crushed tomatoes.
Spice it up with Spicy Salsa, a dash (or 2 or 3) of Tabasco or a package
of Taco Seasoning.
Use "mexican" style corn-or leave it out all together
Use any type of cooked bean.
Add 8 oz of Cream Cheese or 1C sour cream to the sauce right before
serving for a "creamy" version.