Mexican Chicken Casserole in the Crockpot

5-6 boneless, skinless chicken breasts

15 oz. can black beans, drained and rinsed

2 (15oz) cans corn, drained

1 c. chunky salsa

1 c. shredded cheese

Place uncooked chicken in the Crockpot. In a large bowl, combine beans, corn and salsa. Mix well and pour over chicken. Cover and cook on high for 3 hours. Sprinkle cheese over the mixture, cover and cook for 10 more minutes. Makes 6-8 servings.

* You can also serve this over rice or with Tortilla Chips

Sister Beck's Crockpot Chili Dip

Put 3 cans of chili in a crockpot. Smash the beans a little bit. Add 2 packages of cream cheese. Dump in part of a bottle of salsa and a bunch of grated cheese. Turn the crockpot to warm with the lid on. Stir often! Don't let burn!

Serve with chips!

(We didn't get a pic of this, but it was VERY good also!)

Dorothy Chicken

We eat this chicken once a week. Seriously, you can ask my family. Cam gobbles it up too, so we just love it!

First you need some chicken. I use frozen chicken tenders, but breasts would work too.
Stick them in a crockpot, no need to thaw first. I use a whole bag of frozen tenders cuz we like the leftovers.
Then you pour Dorothy Lynch dressing over top. I use a generous amount cuz we like the extra sauce.....usually the whole bottle.
Cook on low all day.
Shred chicken about 30 minutes before eating to let flavor in. Serve over white rice.
That's it!
SOOO easy and yummy! You don't need any other seasonings or spices. We add a little s&p at the table and serve it with peas.

This is what the dressing looks like. It's on the dressing aisle with the ranch and such. It comes in regular or fat-free. We have been using the fat-free and think it tastes just as good.