Slow-Cooker Chicken Taco Salads

2 cups frozen corn
1 can black beans-draind and rinsed
2 Large frozen boneless/skinless chicken breasts
1 1/2 cups salsa (I use the kirkland brand salsa)

Grease slow-cooker. Pour the frozen corn into the bottom and place the chicken on top. Cover the chicken with beans and salsa.
Cook on low for 5 1/2 hours. remove chicken and shred, put back into slow-cooker and mix all together. Serve with lettuce and other vegetables.

The chicken mixture by itself is 250 calories for 1 1/2 cups.