This recipe really couldn’t be easier, and everyone loves it!

Ingredients

• 1-1/2 lb chicken breast
• 1 (16-oz) jar salsa
• 1 (15-oz) can black beans, drained
• 1/2 lb frozen corn (I used white corn)
• 1 Tbsp chili powder
• 1/2 Tbsp cumin
• 1/2 Tbsp minced garlic (I cheat and used the pre-minced in a bottle)
• 1/2 tsp dried oregano
• 1/4 tsp cayenne pepper
• 1/4 tsp salt
• 1/2 bunch cilantro
• 8 oz shredded cheddar

Directions

Combine all ingredients except cilantro and cheddar in slow cooker. Cover and cook on high for 4 hours or until chicken shreds easily with a fork.

Top with shredded cheddar. Serve cilantro on the side for individuals to use as garnish (it’s better when not wilted, so individual servings when you’re ready to eat are better).