1 ½ pounds skinless, boneless chicken thighs (5 pieces)
15 ounce can black beans, drained
15 ounce can corn, drained
16 ounce jar salsa (I used Desert Pepper Trading Co.’s Salsa Del Rio – Medium.)
salt and pepper
Season chicken thighs with salt and pepper.
Place chicken thighs in slow cooker.
Top with drained black beans and corn.
Stir in salsa.
Cook on high for 3 to 4 hours or on low for 6 to 8 hours, until chicken is cooked through. The chicken should shred easily just by stirring after cooking.
This is great served over rice, in a burrito/taco, or as a sandwich.
Serves 6 or more.
This recipe brought to you by Sophie in the Kitchen