Spicy Shredded Chicken with Black Beans & Corn

Spray the inside of the crock with cooking spray. Place chicken breasts at the bottom of the crock.

Place the Rotel tomatoes, crushed pineapple with juice, drained corn, drained and rinsed black beans and sea salt on top of chicken breasts. Using a large spoon, carefully mix ingredients except for the chicken, which should be left on the bottom.

Cover and cook on HIGH for 4 hours or on LOW for 8 hours.

An hour before chicken is ready, make enough rice to serve 10-12 people.

When chicken is tender enough, shred it with a fork. Remove all ingredients with tongs and a slotted spoon. There will a lot of liquid in the crock, so you'll need to strain it. Set the liquid aside temporarily.

With liquid drained, place all ingredients back in the crock. Mix ingredients together until they're thoroughly combined. Place your slow cooker on LOW. Or, turn it off and unplug it.

Taste the chicken. If it's dry, add back some of the liquid you removed and taste again until you're satisfied. Toss any remaining liquid.

To serve, place brown rice in bowl, put some of the shredded chicken on top, then add toppings such as shredded cheese, avocado, chopped onion, hot sauce and a squeeze of lemon or lime. Enjoy!