• chicken (I used 4 boneless breasts)
  • 1 can diced tomatoes (I used the ones with green chilies)
  • green salsa (such as the kind made by Herdez)
  • minced garlic
  • sliced onions
  • sliced bell peppers
  • salt and pepper (I used Goya Adobo seasoning, which is one of our faves!)
  • 14 oz can of kernel corn, drained
  • 15 oz can of black beans, drained and chopped or mashed

In a crock pot, put in your chicken, tomatoes, about 3/4-1 cup of green salsa, about 1 cup of sliced onions, some sliced bell peppers (if you wish), about 3 cloves minced garlic (I used the bottled minced) and salt and pepper (or Goya Adobo seasoning). Cook the chicken for about 3-4 hours, until tender.

Take the chicken out of the crock pot and set it on a plate or cutting board to let it cool some. Drain the juice out of the vegetables, reserving some of the liquid. Put the vegetables back into the crock pot. Add the can of drained corn and drained black beans. Cut up or shred the chicken and put it back into the crock pot. Add a little more of the green salsa (about 1/4 cup) and some of the liquid from the vegetables that you drained (about 1 cup). Stir all this together and allow it to cook for another 15-20 minutes.

Use the chicken in tacos, burritos, or quesadillas.