My sister-in-law Olga introduced me to the Year of Slow Cooking blog (which has a lot more than just one year) and I'm a little addicted. I bookmarked about 15 different recipes. Although a lot of them only require cooking time of 4-5 hours which doesn't work for me since I'm gone all day, so I may have to adjust some.
This recipe is a mix of my new love for Crock Pot meals and an my ever present love for Mexican food! With this recipe, all you have to do when you get home is cook up some rice - or not, if you want to make it low carb or are just too lazy to cook up rice! I also served it with sour cream, additional salsa, and tortillas in case anyone wanted to make a taco.
I really liked that I could use frozen chicken for this recipe since I hardly ever think so far ahead as to defrost the chicken ahead of time. In my case it was almost better that it was frozen because it cooked for closer to 10 1/2 hours since I'm was at work all day. Also, if you use chicken breast (like I did) make sure to add extra salsa (at least 1/2 cup) so the chicken doesn't dry out.
Crock Pot Salsa Chicken
From: A Year of Slow Cooking
6-9 Chicken thighs or 2-3 chicken breasts
1 can rinsed black beans
1 1/2 - 2 cups chunky salsa
1 cup frozen corn
1. Put your chicken in the crock pot, Top with black beans, salsa, and corn.
2. Cover and cook on low for 6-9 hours, or on high for 4-5 hours. Cooking time will vary depending on whether or not your chicken is frozen, and how big the pieces are.