Salsa Chicken Bean Dip

This recipe was born during the early months of our marriage, thanks to my co-worker's suggestion to slow-cook chicken in salsa, and my own rabid insistence that our meals stretch across multiple days.  The first time I tried this idea, Husband was ecstatic.  He loved it.  Wanted to have it every day.  Which was convenient, since we had about two gallons of leftovers.  (It took time to perfect the quantites.)  Fortunately, it freezes beautifully.  (Hint: Use gallon-sized ziplocks.)

What you'll need:

- A Crockpot
- Various basic kitchen luxuries - spatula, colander, etc.

- Chicken (1-2 lbs, or more if you like), either dark or white

- Salsa (a large tub - we get ours from Costco - or a couple of jars), mild or medium

- 1 bag of frozen corn (or canned, or fresh - your choice)

- 2 cans of beans (use different types - kidney, navy, black, pinto.  Combining two or more different beans = 1 complete protein)

- 1-2 cups of pre-cooked rice (we use organic brown/basmati rice)

Optional:

- Sour Cream

- Grated Cheese

First, just lay the chicken in the bottom of the crockpot, and drown it in salsa....

Then you put the lid on, and cook on Low for about 6-8 hours.

Add the rice, and heat a little longer... 

An hour or two before dinner, open it and stir it with a spatula… the chicken should shred naturally. 

Add the beans…

I usually rinse the corn, to “thaw” it, then add it and re-stir…

Warm for a few minutes, then enjoy!  P.S.  'Tis AMAZING with corn chips.