Crock Pot Chicken Tacos

This is a Mexican take on my plain Shredded Crock Pot Chicken.

Recipe
 - 4-5 frozen chicken breasts
 - 1 can Rotel tomatoes with green chiles
 - 1 packet reduced sodium taco seasoning
 - 1 can chili beans with sauce
 - 1 C. frozen corn

Combine all ingredients in the crock pot and cook on low for 6-8 hours.  Use two forks to shred the chicken.  Serve with tortillas and your favorite taco toppings.

Comments
 - I've substituted black beans for the chili beans and both are very good
 - You'll end up with a fair amount of liquid once this is fully cooked, so I just use a slotted spoon to remove everything from the crock pot before serving.  Save some of the liquid if you need to refrigerate any leftovers.

Rating
4/5