1 1/2 lb. chicken breast
3 cans petite diced tomatoes (14.5 oz each)
2 cups medium salsa
1 can corn (14 oz) undrained
2 cans black beans (14 oz) drained and rinsed
1 ranch seasoning
1 taco seasoning
Combine all of the ingredients in a gallon-sized freezer bag. Zip close and place in freezer. When ready to use thaw in fridge overnight. Cook on low 4-5 hours. Remove chicken from crock pot and shred. Place chicken back in crock pot and stir. Serve with desired toppings.