Slow Cooker Southwest Chicken

2 cups frozen corn
1 can black beans, rinsed and drained
2 large frozen boneless, skinless chicken breasts (about 1 pound)
1 1/2 cups salsa

Spray or grease the bottom and sides of your slow cooker
Pour frozen corn into the bottom of the slow cooker and place the frozen chicken breasts on top.
Cover with beans and salsa.
Slow cook on low for 6 hours.
Remove chicken and shred with forks.
Return to the slow cooker and stir until the chicken, corn, beans and salsa are combined.

Serve in a lettuce cup, or to your family on a bed of tortilla chips and top with additional garnishes: lettuce, tomato, avocado, sour cream, cheese, cilantro, lime wedges, etc.

Cooks Notes:
I mix sour cream, Greek yogurt, minced cilantro and a squeeze of fresh lime juice to make a luscious, healthy drizzle sauce