Salsa Crock-Pot Chicken (reserved)

Makes 6 to 8 servings ?

Canola Oil cooking spray
3 to 4 whole boneless, skinless chicken breasts
2 (15.25-oz) cans whole kernel yellow corn
2 (15-oz) cans black beans
1 (12-oz) pkg frozen chopped onions
1 (10-oz) pkg frozen chopped green bell peppers
1 (16-oz?) salsa

Lightly spray inside of crockpot with Canola Oil.

If defrosted, rinse and trim chicken breasts. Season as desired and place in bottom of crock-pot.

Lightly mix frozen onions and bell peppers, and add to crock-pot.

Drain canned corn and black beans; pour over onions and green bell peppers.

Pour salsa over all. 

Cook on High for 20 to 30 minutes; reduce heat to Low and cook an additional 4 to 6 hours.

Use fork to shred chicken and keep warm until served. Serve with brown rice.