(Cheesy) Crockpot Shredded Chicken - 234 cals!

I made this last weekend and I've been eating it for lunch or dinner every day! It's great over rice, over salad, in tacos, or inside a quesedilla (sp?). The cheddar soup makes it a little soupy so you can omit that if you want, but I would prob throw in 1/2 block of low fat cream cheese to up the creamy factor.

Ingredients:
1.5 lb chicken thighs (you can use breasts if you like that, I just prefer thighs when shredding)
1 can low sodium black beans, drained and rinsed
1 can no salt added corn, drained and rinsed
2 bell peppers, cut into strips (I used green, that's all I had)
2 white onions, cut into strips
1.5 - 2 cups of salsa (fresh=better)
1 can of Cambell's Cheddar Soup

Directions:
Layer all ingredients in the crockpot as follows: fresh veggies, beans and corn, soup, and salsa then slightly mix the salsa, soup, beans, and corn. Lay the chicken in a single layer on top. Cook on low about 6 hours. Shred the chicken and mix everything together then continue to cook for about 2 hours.

Enjoy!