Quick, easy and delicious dinner idea!

Slow Cooker Southwest Chicken Stacks

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, etc.

Recipe Source: from www.mykitchencafe.blogspot.com/originally from Erin

***I've had some people ask me to post this recipe. I found it off a blog I love! It is one of the easiest recipes I've ever made and was a hit! My stepson ate 2 large servings! So it is kid approved. I added garlic salt and chopped up an onion in it. If you are watching what you eat, don't serve it with chips or serve it with a few organic chips (the ones that only have 2-3 ingredients in them.) And serve on lettuce with lots of veggies. Hope you love it as much as my family does.