Cut chicken into bite-size strips. In a 3-1/2- or 4-quart slow cooker combine the frozen vegetables, chicken strips, gravy, and salsa.
Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours.
Cook red beans and rice according to package directions. To serve, spoon red beans and rice into each of 4 shallow bowls. Using a slotted spoon, spoon chicken and vegetable mixture over the rice and beans. Makes 4 servings.