3 chicken breasts
1 jar (16 oz.) salsa
1 can (15 oz.) black beans (rinsed)
1 can (15.25 oz.) corn (drained)
1 can Cream of Chicken soup
1/2 Tbsp chili powder
1/2 tsp oregano
Place chicken in bottom of Crock Pot and pour all remaining ingredients on top, cover and cook on low 4-6 hours.
Shred (easiest to shred with a whisk)
Serve over rice and top with cheese.
For another delicious dinner idea try