• 1-1/2 lb. boneless, skinless chicken breasts
• 1 jar salsa (16 oz.) - mild or medium
• 1 medium onion, chopped
• 1 large green bell pepper, chopped
• 1/2 cup chopped celery
• 1 garlic clove, minced
• 1 tsp. chili powder - more or less to taste
• 1 can (14 to 15 oz.) diced tomatoes
• 1 can (14 to 15 oz.) tomato sauce.
• 2 cans (14 to 15 oz. each) kidney beans, drained
• 1 box frozen corn - thawed

Preparation -
Place the chicken and salsa in a slow cooker or crockpot. Cook on low for 4 hours. Remove the chicken and shred it with a fork. Return it the to crockpot. *Add the remaining ingredients. Cook on low for 4-1/2 to 5 hours. This recipe also works well with cut-up leftover chicken or turkey breast. Begin directions at the *.