This recpie comes to us courtesy of Janna B, a mutual friend from St. Paul. And we're keeping her name for it, because it is, indeed, AWESOME.

1 can black beans. (Andy's note: don't drain)
1 can corn (Andy's note: drain)
1 cup+ salsa (feel free to add more, hence the +)
2-4 pieces of chicken (Andy's note: use boneless, skinless breasts)
1 packet taco seasoning

Throw in crock pot.
3-4 hours on high, 7-8 hours on low.
(if chicken is frozen, you may need to add another hour to these times)
(Andy's cooking note: Crockpots vary - mine in particular. If, like mine, yours only has "low" and "really damn high", you want to cook your chicken for 8-9 hours on low continuously. DO NOT STIR!!! Trust me on this. The chicken will be quite ready for shredding as it cooks, but, if you shred it before you remove from heat, the chicken will overcook.)

Optional:
Serve with cheese, sour cream, cilantro, guacamole.
and/or
Serve over rice.
Can be eaten as is, or like a dip with chips. (as pictured)