Chicken Tacos

Chicken Tacos 2 boneless, skinless chicken breasts 1 can (16oz) chicken broth 1 sm. Can yellow corn 1 sm. Can black beans ½ packet taco seasoning (Trader Joe’s is my favorite!) 2 cloves fresh garlic, chopped ½ teaspoon ground cumin ½ teaspoonful garlic powder ½ teaspoonful onion salt Chopped onions canned fire-roasted tomatoes Rinse chicken breasts and place in crock pot, along with chicken broth, vegetables, and spices. Stir well. Cook on high heat for four hours, or on low heat for eight hours. After cooking, stir well and shred chicken. Shredding is easiest with two forks. Serve taco style, in tortillas topped with salsa, cheese and sour cream. Or, serve with tortilla chips as chicken nachos. Refrigerate leftovers and re-heat either in crock pot or microwave.