Slow Cooker Southwest Chicken

Slow Cooker Southwest Chicken Stacks
From mykitchencafe.blogspot.com

2 cups frozen corn (.89 Ream's)
1 can black beans, rinsed and drained
2 large frozen boneless, skinless chicken breasts (about 1 pound) (1.89/lb Macey's)
1 1/2 cups salsa (I used mild last time and it was a little bland. I am going to try medium this next time around and I am not a spicy person)

Lightly grease the bottom and sides of the slow cooker. Pour frozen corn into the bottom of the slow cooker and place the frozen chicken breasts on top. Cover with beans and salsa. Cover slow cooker and cook on low for 6 hours. Remove chicken from slow cooker and shred with forks. Return to the slow cooker and stir until the chicken, corn, beans and salsa are combined.

Toppings:
Lettuce (.50 ea Rancho)
Roma tomato (.50/lb Rancho)
Avocado
Sour cream (1.00 Smith's)
Cheese (ok price at Smith's)

Recipe Source: from www.mykitchencafe.blogspot.com/originally from my sister-in-law Erin