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Submitted by: Jennifer Sievers from Roselle, IL
Originally shared on the web 12/04/2013

6 boneless, skinless chicken breasts
15-1/4 oz. can corn, drained
16 oz. can black beans, drained and rinsed
16 oz jar salsa
6 to 8-10 inch flour tortillas
Garnish: shredded Cheddar cheese, sour cream, salsa, guacamole

Place chicken in a slow cooker; top with corn, beans and salsa. Cover and cook on low setting for 8 to 10 hours, or on high setting for 4 to 6 hours. Shred chicken; stir back into slow cooker. To serve, spoon mixture onto tortillas. Add desired garnishes and roll up. Serves 6 to 8.