Salsa Chicken Rice Bowls

Salsa Chicken Rice Bowls 1 lb chicken breast, boneless, skinless 1 (16 oz) jar salsa (any flavor you desire) 1-2 cups frozen corn 1 can (15 oz) black beans, drained and rinsed 2 tbsp homemade taco seasoning or 1 package store bought seasoning 1 tsp minced garlic 1/2 tsp ground pepper 1/4 tsp salt 2 cups cooked rice (you may need to cook more depending on how many you are serving) Toppings: Shredded Cheese, Cilantro, Sour Cream, Green Onion In a slow cooker, place the chicken on the bottom. I use frozen but you can use thawed if have you it. Pour ingredients on top of chicken in order listed above, excluding rice and toppings. Cover with lid and cook on high about 4 hours, or low about 6-7 hours. Once cooked, shred chicken using two forks. To assemble, add cooked rice into a bowl. Scoop the chicken mixture on top and add desired toppings to garnish. Serve and enjoy!!