Mexican Chicken Chili (Slow Cooker)

3-4 chicken breasts
3 (14.5oz) cans diced tomatoes
1 (14.5oz) can corn, undrained
2 (14.5oz) cans black beans, drain and rinse
2 Cups Salsa
1 pkg Ranch dressing dry seasoning mix
1 pkg Taco seasoning

Toppings- tortilla chips, cheese, sour cream, cilantro

Put all ingredients in crockpot, stir and cook 7-8 hours on low. Shred chicken before serving. Top with toppings.

Freezer Meal- Pour all ingredients in ziploc bag and freeze. Thaw the night before and cook in crockpot for 7-8 hours on low. Shred chicken before serving. Top with toppings.

Enjoy!