Crock-Pot Chicken and Black Beans

Ingredients 3 pounds boneless, skinless chicken breasts 20 ounces canned diced tomatoes with green chiles such as Ro-Tel brand, drained well 30 ounces canned black beans drained (2 cans) 15 ounces canned corn drained (1 can) 1 packet taco seasoning optional (use low-sodium or homemade if you are aiming for low salt) To Serve (All Optional)   sour cream   cheese shredded   lettuce shredded   guacamole or diced avocado   tortillas flour or corn   Refried Beans   salsa

Rating 1 2 3 4 5 Servings 8People Prep Time 10minutes Cook Time 6 - 8Hours On LOW or 4 Hours On HIGH

Instructions

1. Line a 5.5 quart slow cooker with a crock-pot liner or spray with non-stick cooking spray.
2. Pat the chicken dry with paper towels and place in the bottom of the crock.
3. Pour the canned diced tomatoes with green chilies, black beans and corn on top, making sure to drain the liquids off well before adding.
4. Add taco seasoning if you are using.
5. Cover and cook on LOW for 6 - 8 hours or on HIGH for 4 hours.
6. When done cooking, remove chicken breasts from the slow cooker and place on a plate and shred the meat with two forks.
7. Add shredded chicken back into crock-pot and stir to combine with the other ingredients.
To Serve
1. Serve with your favorite toppings and fixings in a tortilla for burritos or soft tacos or in taco shells, as a taco bowl or even a topping on nachos!
2. Enjoy