4 c. leftover Chimichurri chicken, shredded (or buy a rotisserie chicken to use)

1 can white shoepeg corn, drained

1 can garbanzo beans, drained

1 can great northern beans, drained

1 container fresh salsa

2 Tbsp. sun-dried tomatoes

Combine everything in a crock pot and cook on low 8-10 hours.

Serve with Diaya shredded cheddar style cheese (non-dairy alternative cheese) and chips.

Sour cream and guacamole would have been nice too, if I had had any.