Crockpot Taco Chicken

2 pounds boneless, skinless chicken breasts
2 cans diced tomatoes, undrained
1 small can diced green chiles
3 Tablespoons taco seasoning mix
1 teaspoon cumin
2 cups frozen corn
1 can black beans, drained & rinsed

Place all ingredients in crockpot. Cook on LOW 6-8 hours, or HIGH 4-5 hours. Shred chicken in pot.

Serve with tortillas or taco shells with assorted toppings (cheese, guacamole, sour cream, etc.)

To FREEZE:
Place all ingredients in a large Ziploc freezer bag. Remove excess air, seal bag and freeze. To cook, thaw (overnight or in a sink of hot water for about 5 minutes) and dump into crockpot, then cook as above.