4 frozen or fresh chicken breast

1 packet taco seasoning

1 jar salsa

1 can black beans

1 can red kidney beans

1 can corn


Place 4 chicken breasts in crockpot. 

Pour taco seasoning and salsa on top. 

Drain beans and corn and add. 

Place crockpot on high for 4-6 hours or low for 6-8 hours. 

When finished cooking, shred chicken in crockpot and stir. 

Serve over yellow rice, baked potatoes, salad or tortilla shells.


Recipe taken from bettycrocker.com

366.5 Calories, 4.5 g Fat (1.4 g Sat, 1.7 g Mono, 1.1 g Poly), 79.3 mg Cholesterol, 37.8 g Carbohydrates, 38 g Protein, 9 g Fiber, 940 mg Sodium