Crock Pot Mexican Chicken

The one thing I love about crock-pot meals is they are easy to put together and leave on while you are at work. Who doesn't love to come home to dinner already cooked? Throw it together before you leave the house and cook on low for 8-10 hours. Bonus: leftovers can be saved for lunch the next day!

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup black beans
• 1 cup corn kernels (fresh/frozen)
• 1 small jar salsa
• 1 tbsp cumin
• 1 tbsp chili powder
• 2 cups cooked brown rice

*You can spice it up by adding jalapeños or fresh chili peppers*

Directions:

• Add to crock pot: chicken breast, beans, corn, salsa, cumin and chili powder. Mix and cook on low 8-10 hours.
• Serve with cooked brown rice

*For a creamier version, you can add 1/2 cup greek yogurt in the last 30 minutes of cooking*

Enjoy!