My Salsa Chicken recipe
I'm new to crockpot cooking. This is an adaptation of a recipe my daughter has made and of several similar ones I've seen online. You may have to adjust the cooking time to suit your own slow cooker:
Crockpot Salsa Chicken
six boneless, skinless chicken thighs (or a bit more)
one 15 oz can rinsed black beans
one 15 oz can corn (or frozen)
24 oz jar salsa (I used about 20 ounces and saved the rest)
Put it in 3 or 4 quart pot and cook on low for six to eight hours (less if you use chicken breasts). I actually cooked mine for three hours on high, then three hours on low. It was a tad overcooked but fine. I took out the chicken, shredded it, and put it back. I cooked it on high without the lid for a few minutes to reduce the liquid.
It's good in warmed flour tortillas with shredded lettuce, diced avocado, shredded cheese, and sour cream.