Slow-Cooked Southwest Chicken

Directions

1. In a 2- or 3-qt. slow cooker, combine the beans, broth, tomatoes, chicken, salsa, corn and seasonings. Cover and cook on low 3-4 hours or until a thermometer inserted in chicken reads 165°.
2. Shred chicken with 2 forks and return to slow cooker; heat through. Serve over rice. If desired, serve with lime wedges and fresh cilantro.
   Freeze option: After shredding chicken, freeze cooled mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.