4 Boneless, skinless chicken breasts (or thighs if you like dark meat)
1/4 cup chicken broth
1 jar medium-hot salsa (or 1 cup fresh pico de gallo)
1 small can mexican-style corn (drained)
1 can seasoned black beans (rinse and drain thoroughly)
1 package Fajita seasoning
Place all ingredients (except chicken) in crockpot and stir well. Add Chicken and stir again.
Cook on HIGH for about 3 hours, then turn to LOW until chicken is cooked and shreds easily.
Serve over yellow (Mexican-style) rice or in warm tortillas!