Place your boneless, skinless chicken breasts (can be frozen) on the bottom of your slow cooker. Lightly sprinkle a bit of salt and pepper on top of the chicken breasts (omit if you are avoiding salt).

Next add 1/2 cup of the salsa on top of the chicken breasts.

Drain your canned tomatoes and pour in the slow cooker.

Now drain and rinse your black beans and pour in the slow cooker. Add the bag of frozen corn on top.

Finally, add your minced garlic and cumin to the slow cooker and gently stir the corn, beans, tomatoes, cumin, garlic.

Cook on low for 4-6 hours. Mine took about 5 1/2 hours because they were mostly frozen. Once they are done, shred the chicken and return it to the slow cooker. Cook for about 10-15 minutes longer.