Crock Pot Shredded Chipotle Chicken

This is a recipe that's very easy and simple. I think it's some of the most flavorful chicken (I've made) with no salt added! I love these as tacos with romaine lettuce, pico de gallo, shredded cheesed and some sour cream. It get's really spicy with the added Ro*Tel in there so I omit it unless I'm wanting a lot of heat. I added the beans and corn because it's "acts" like a corn salsa/refried beans, I suppose. It's great to throw together before you run off to work. It feeds me for a week but I cook for one.

• Ready In: 6 hrs 10 mins
• Serves: 4
• Yields: 18 tacos

Ingredients

• 1  lb  frozen boneless skinless chicken breast
• 7  ounces  caned chipotle chiles in adobo (not drained)
• 1 (15 1/2ounce) can black beans (drained)
• 1 (15 1/2ounce) can  no salt added whole kernel golden sweetcorn (not drained)
• 1 (10 ounce) can Rotel tomatoes & chilies (optional,drained, it can it super spicy)

Directions

1. put the frozen chicken on the bottom of the crock pot
2. add the rest of the ingredients on top.
3. spread over the chicken and make sure the top is coated as much as possible.
4. Cook on low for 6-8 hours.
5. shred then enjoy (Make sure that you shred up the chipotles too).