Shredded Chicken Tacos

1 package Frozen Corn, (Trader Joe's Fire Roasted Corn is good!)

1  (15 oz) can Black, Pinto or Chili Beans, Drained

4 pieces Chicken Breasts; Frozen, Skinless, Boneless

1 jar Salsa

1 envelope Taco Seasoning

Pour the bag of frozen corn in the bottom of the crock pot. Add the drained black beans. Place the frozen chicken breasts on top of the beans and sprinkle with the taco seasoning. Pour the jar of salsa over the top.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Remove the chicken, shred it, then add it back to the crock pot and toss with the corn and beans. Serve with all your normal taco fixings. It’s delish with cilantro-lime rice.