Crockpot Mexican Chicken

Step 1

Grease the bottom of a slow cooker with cooking spray.

Step 2

Spread corn into the bottom of the pot and lay chicken on top. Sprinkle chicken with taco seasoning. Layer on tomatoes and then black beans.

Step 3

Cook on low for 4 hours for fresh chicken breasts or frozen tenders. (Cook 5 hours for frozen chicken breasts.)

Step 4

Shred chicken with two forks. (To avoid scratching the bottom of the pot, shred on a cutting board.) Stir in cilantro and lime juice.

Step 5

Serve in tortillas, burritos, or rice bowls. Top with cheese, avocado, sour cream, and/or salsa.