Southwestern Crock Pot Chicken with White Beans
This made enough for my family of 3 to have dinner and then made great tacos for lunch the next day with leftovers.
- 3 pounds boneless, skinless chicken (can be breasts, thighs or tenderloins)
- 2 15 ounce cans of white beans (I used great northern beans, but any white bean wold work)
- 16 ounce package of frozen corn
- 1 16 - 24 ounce jar of your favorite salsa (I used a chunky salsa)
Adapted from crockpotrecipeexchange.com
Place all the ingredients in a 4 - 6 quart crock pot in the order listed.
Cook on low for 6 - 8 hours or on high for 4 - 5 hours.
Serve over rice and enjoy.