Crockpot Mexican Chicken

This dish won People's Choice in 6th Ward's Chili Cook-off last year. It's not really chili, but I took it so that I had something WW friendly to eat. It's a CORE recipe and for FLEX people, 1 cup is only 3 pts.

Crockpot Mexican Chicken

3 cans corn niblets
3-4 chicken breasts
3 cans black beans (drained)
1 jar chunky salsa
taco seasoning

spray crockpot with pam
put corn in bottom of pot.
place chick (fresh or frozen) on top.
sprinkly taco seasoning on top of that
pour in jar of salsa
Pour beans on top of that
Cook on low about 5 hours. After about 4 hours, shred the chicken with a fork (should be tender enough to just shred apart by stirring - or sometimes I'll take out the chicken, shred it up and place it back in the crockpot).

Serve it up and eat! You can put sour cream or cheese or whatever on top. I love to add some tortilla chips for some crunch.