Slow Cooker Salsa Chicken

I find this to be quite wet so I drain it if I'm serving it as soft tacos. I've also used it (drained) to make chicken nachos and chicken quesadillas. The leftovers freeze well. -Julie

Slow Cooker Salsa Chicken
4 boneless, skinless chicken breasts
1 onion, chopped
1 15-oz. can black beans, drained and rinsed
3 cups jarred salsa
1 15-oz. can corn, drained
shredded cheddar cheese, sour cream, cilantro for topping (optional)

Pour 1 c salsa and chopped onion in slow cooker. Add chicken, then add beans and remaining salsa. Cook on low for 6-8 hours.

During last half hour, add corn.

When ready to eat, remove chicken from slow cooker and shred it with two forks. Put shredded chicken back in slow cooker and stir well.

Serve in bowls over rice or as tacos with soft tortillas. Offer shredded cheddar cheese, sour cream and cilantro as toppings.