Southwest Chicken Stacks

This recipe is similar to Jamie's salsa chicken recipe (in the family cookbook). I make her recipe and this one fairly often because they are so convenient and oh so delicious.

I make this on days when I don't feeling like planning dinner or going to the grocery store. I just have to remember early enough in the day to throw the stuff in the crockpot, and it's done. It makes good leftovers, too! We switch between serving it over tortilla chips or making burritos out of it.

Recipe from Mel's Kitchen Cafe.

2 cups frozen corn
1 can black beans, rinsed and drained
2 large frozen boneless, skinless chicken breasts (about 1 pound)
1 1/2 cups salsa

Lightly grease the bottom and sides of the slow cooker. Pour frozen corn into the bottom of the slow cooker and place the frozen chicken breasts on top. Cover with beans and salsa. Cover slow cooker and cook on low for 6 hours. Remove chicken from slow cooker and shred with forks. Return to the slow cooker and stir until the chicken, corn, beans and salsa are combined.

Serve on a bed of tortilla chips and top with additional garnishes: lettuce, tomato, avocado, sour cream, cheese, cilantro, lime wedges, etc.