3 boneless skinless chicken breasts
1 Tbsp chili powder
3 Tbsp lime juice
1 cup of salsa
1 cup frozen corn
1 cup blackbeans (optional)
Line chicken breasts in the bottom of a crockpot. In a very small bowl, mix the chili powder with the lime juice, and pour over the chicken breasts. Make sure chicken is evenly coated. Set crockpot on Low and cook for 5-6 hours or until chicken is thoroughly cooked and is easy to shred.
Remove the chicken, shred, and put back in crockpot. Add salsa and frozen corn and mix thoroughly. Let cook for 45 minutes or until cooked through. Serve with tortillas, cheese, sour cream.