One of Adam’s favorites — chicken thighs slow-cooked in salsa with black beans and corn until the chicken shreds apart. About $16.48 for the whole pot, eight servings.

Ingredients: 2 to 3 pounds boneless chicken thighs; 1 jar (16 oz) salsa; 1 packet taco seasoning; 1 can black beans, drained and rinsed; 1 can corn, drained; 1 onion, diced.

How to make it: Put the diced onion in the bottom of the slow cooker and lay the chicken thighs on top. Sprinkle the taco seasoning over the chicken, pour the salsa over everything, and add the black beans and corn. Cover and cook on HIGH for about 4 hours (or LOW for 6 to 7 hours), until the chicken is fall-apart tender. Shred the chicken right in the pot with two forks, stir it through the sauce, and serve hot — over rice, in tortillas, or straight from a bowl.