Mexican Chicken (Crock Pot)

My neighbor saved the day and introduced me to this recipe when we were suddenly going to have the missionaries over for dinner and I had zero time to prepare a meal. Let's just say, it's really good! I'll definitely make this again (so easy). This can be served over lettuce, as a salad. Or it can be served in tortillas as a burrito. Or it can be served in a bowl with chips, as a "dip."

INGREDIENTS:

• 4 boneless, skinless chicken breasts (frozen is fine)

• 1 can pinto beans, drained and rinsed

• 1 can black beans, drained and rinsed

• 1 can kidney beans, drained and rinsed

• 1 can corn, drained

• 1-2 Tbs taco seasoning, or 1/2 pkg (depending on how much you want it taco-y)

• 1 cup salsa

• 1 can chicken broth

• sour cream

• shredded cheese

• lettuce (optional)

• tortilla chips (optional)

• tortillas (optional)

INSTRUCTIONS:

1. Spray crock pot then put chicken in first and everything else on top.

2. Cook for a while (usually 3-4 hrs on high or 6-8 hrs on low) in crock pot.

3. After it is cooked and before serving, shred the chicken

4. After serving, mix in sour cream and cheese.

5. As mentioned in description, can be served over lettuce, in tortillas, or with tortilla chips.

MAKES:A bunch, easily serves 6 people or more.