Chicken Tex-Mex Style

6 Large (boneless/skinless) Chicken Breasts cut into quarters
2  1 lb. cans of Corn Nibblets, drained
2 14.5 – 15 oz. cans Black Beans (drained)
1 24 oz. jar Salsa (mild, medium or hot)
Large Crock Pot/Slow cooker

Place chicken, black beans and salsa into the crock pot.  Cover and cook on low for 8 to 10 hours.  Add the drained corn half-way through the cooking process.  I usually cut the recipe in half which also works just fine, and leftovers can be frozen – they are just as delicious reheated. You can also substitute meat with your choice, such as turkey or pork. Enjoy.

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