Easy Crockpot Chicken Tacos

My little sister, Amy, compiled recipes from her husband's family one year for Christmas. This recipe comes from that book and it's a keeper! Easy to throw together, plus there's always enough left over to freeze for another crazy day.

4 Frozen Chicken Breasts (you don’t even have to thaw them!)

1 15 oz. can of corn

1 15 oz. can of black beans (any kind of beans will work)

1 16 oz. jar of salsa (enchilada sauce will work in a pinch)

Place all ingredients in crock pot on low for 6 hours or high for 3 hours. Shred chicken and stir. Place in soft flour tortillas with favorite toppings (cheese, lettuce, sour cream, guacamole). This is also great on tortilla chips or just by itself. An easy, go-to dinner.