Slow Cooker Black Bean and Corn Salsa chicken

Ingredients:
2 (14 oz) cans black beans, drained and rinsed
2 (14 oz) cans corn, drained
1 (1 oz) package taco seasoning
1 lb chicken breasts
1 cup salsa
3/4 cup water

Directions:

Place all ingredients in resealable gallon-sized freezer bag. Mix together in bag and zip closed.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 3-4 hours or LOW for 7-8 hours.
When finished cooking, shred chicken and serve over rice, with tortilla chips, over a salad, in tortilla shells, or wrapped in a soft tortilla (this meat is so versatile). Garnish with cheese, sour cream, avocado, lettuce, tomato, and hot sauce.