I found it here and just added a couple of the things we liked in it. We don't like canned salsa at all so I always add a little taco seasoning to offset the acidic flavor that canned salsa gives. Be sure to look at the original recipe to see a more appetizing picture. Mine just don't do this justice. It was sooo good and could not be easier.
2 cups frozen corn
1-2 cans black beans, rinsed (We personally like more beans, so use as many beans as you like. And feel free to substitute pinto)
2 large frozen boneless, skinless chicken breasts (about 1 lb.)
1 1/2 cups salsa
1 can olives, sliced (optional)
1-2 tsp. taco seasoning (this is my addition... I definitely think it needed a little extra)
splash of lime juice
cilantro (not really optional, if you ask me)
avocado or guacamole
1. Lightly grease bottom and sides of your crock pot. Pour frozen corn into the bottom of the slow cooker and place frozen chicken breasts on top. Cover with beans and salsa, and olives and taco seasoning if you're using them. Cover an cook at low for 6 hours. Remove chicken and shred with forks. Return to slow cooker and stir until everything is combined, and add your splash of lime juice and any more taco seasoning if you desire.
2. Serve with tortilla chips or as a burrito filling, topped with additional garnishes.