From: Gracious Pantry
4 raw, boneless, skinless chicken breasts
1 15-oz can pinto beans, rinsed and drained (or 1 1/3 home cooked beans)
1 15-oz can black beans, rinsed and drained (or 1 1/3 home cooked beans)
1 28-oz can diced tomatoes in juice (low sodium if possible)
1 lb frozen and thawed corn
1 12-oz jar of your favorite salsa
Place the chicken breasts on the bottom of your slow cooker. Pour the tomatoes and salsa over that and then layer on the beans and corn. Cook on low for 5-7 hours, or until the chicken easily falls apart when the pot is stirred.
Thumbs up! You cannot get any easier than this, people. And this is such a delicious meal! So filling and tasty. I used my canned tomatoes from last season and they were so yummy! Also - full disclosure - I didn't have any salsa in the house so I used taco sauce! Haha! It didn't matter. This is such a great meal. Freezes great too! I will definitely be making this again in the future!