Slow Cooker Tex Mex Chicken

4 chicken breasts, frozen

2 Tbl. taco seasoning

1 green bell pepper, ribbed, seeded and chopped

1 can corn, drained

1 can black beans, rinsed and drained

1½ - 2 c. salsa (I used chunky Medium salsa)

For Serving:

cooked rice

chopped cilantro

chopped green onions

sour cream

shredded cheese

diced tomatoes

Place frozen chicken breasts in bottom of slow cooker. Sprinkle with taco seasoning. Add the chopped bell pepper, corn, beans and salsa. Cover and cook on high for 3½ - 4 hours or until chicken is cooked through. Shred chicken. Serve over cooked rice and top with desired toppings.

Slightly adapted from: Kraft