1/2 large onion

4 boneless, skinless chicken thighs

1 tsp salt

1/2 tsp pepper

1 large can of black beans, drained & rinsed

1 cup frozen corn

1 cup of your favourite salsa

1-1/2 tsp cumin

1/4 paprika

small corn or whole grain tortillas

1. Use a 4 to 5 quart slow cooker.

2. Slice the onion thinly in half moons.

3. Put the sliced onion in the bottom of the crockpot.

4. Place the chicken thighs on top & rub the salt and pepper on them.

5. Layer the beans, corn and salsa on top.

6. Sprinkle the cumin and paprika across the top.

7. Cover slow cooker and cook low for 4-5 hours, until chicken shreds easily with a fork.

8. Heat the tortilla shells and serve.

You can also add some toppings too. I love avocado, lettuce and extra salsa on top.

This freezes amazing too!