Crock-Pot Salsa ChickenA couple, good-sized chicken breasts (frozen are totally fine, in fact, frozen is best)
1 16oz jar salsa
1 can black beans, rinsed & drained
Frozen corn (or a can of corn)
1/4-1/2 cup rice
Put the chicken in the crock-pot.
Dump everything else on top.
Cook on low 6-8 hrs or until the chicken is done & shreds with a fork.
Serve with shredded cheese, sour cream, whatever you like. You can even wrap it in a tortilla if your little heart desires. Add a salad & you have an uber-easy weeknight meal with essentially no prep time.
PS - It's Monday and I'm being "Miss Elaine-ous" over at The Miss Elaine-ous Life! You should go visit :-)