Chicken & Bean Main-Course Dip

My friend Maria passed on this recipe because her kids gave it rave reviews. Having made it the other night, we concur. It's awesome! It didn't come with a name, so we decided to call it "Chicken Dip" because you eat it on corn chips. If someone has a better name, let me know.

6-9 boneless, skinless chicken thighs, cut into bite sized pieces (If you choose to use breasts instead of thighs, increase the amount of salsa to 1 1/2 cups since breasts are dryer.)

1 can black beans, rinsed

1 cup salsa (use one that's a little spicy or it may come out kind of bland)

1 cup frozen corn

Corn chips

1. Put chicken in crockpot; it's okay if it's still frozen. Top with beans, salsa and corn.
2. Cover and cook on low for 6-9 hours, or high for 4-5. Cooking time will vary depending on whether or not your chicken is frozen and how big the pieces are. Check on it at the minimum number of hours so that it doesn't get dried out.
3. Serve with corn chips used as dippers.