Crockpot Salsa Chicken

8 or so chicken thighs (remove most of the skin)
2 cans of corn (drained)
2 cans of black beans (drained)
3-6 green bell peppers (coarsely chopped) or Poblano (lightly roasted)
5 limes
1 onion (sliced)
1 jar 24 oz of medium chunky salsa
1 bunch of cilantro (chopped)
Extra virgin olive oil (EVOO)
Corn tortillas (if making tacos)


Rub the inside of a crockpot with the EVOO.  Layer the onions on the bottom followed by chicken thighs.  Add corn, beans, peppers, cilantro, salsa the juice of the limes.  Cook on high for 1-2 hours then low for 4-6 hours.  Remove the chicken, de-bone, and chop into bite-sized pieces.
If making soup return the chicken meat to the crockpot and serve.
If making tacos extract the vegetables from the crockpot, mix with the chicken and discard the broth.  Warm corn tortillas in a nonstick skillet before serving. 

 Can be frozen in bags or made in to tacos, warped in parchment paper and then frozen.