Southwest Chicken Burrito Filling

Everyone in my family likes this (if I puree the salsa so Nathan can't see the peppers and onions) and it's so easy! It makes a lot.

1 bag frozen corn (or 1-2 cans canned corn or mexi-corn)
4 chicken breasts, trimmed of fat
1 can black beans, drained
1 jar salsa or about 1 1/2 to 2 cups (your favorite kind)
a few squirts of Tabasco Chipotle Hot Pepper Sauce (optional)
a dash of taco seasoning or fahita if you want it to be spicy (optional)
dash of salt and pepper

Throw corn, chicken, beans and salsa all in the crock pot in that order and cook for 8 hours on low. Shred the chicken and mix together. Add more salt and pepper to taste. If there is extra liquid after mixing, drain before serving or your filling will be too drippy.

Serve in flour tortillas (or corn for gluten-free) with cheese, sour cream, lettuce, fresh cilantro, guacamole, or whatever you like.

Or serve over tortilla chips and lettuce for chicken taco salad.