College Cooking: Salsa Chicken

1 chicken breast

15 oz. can black beans, drained

15 oz. jar salsa

15 oz. can corn

1) Spray the inside of the crock (bowl) of the slow cooker. 

2) Open can of beans, then drain them in a colander and rinse them. Add beans to the slow cooker.

3) Open can of corn and drain. Add to the slow cooker.

4) Cut chicken into bite-size pieces, then add to slow cooker.

5) Spread salsa over the top of the other ingredients.

6) Cook on low for 4 hours, shred chicken with 2 forks and add back into the slow cooker. Change temperature to "warm" until you're ready to eat.