YES! I need to get pictures of this in the slow cooker for sure. Until I get to it, here you go:

You can use the same ingredients, except leave out the oil and use only one cup of water. The crockpot creates moisture.

Put the beans and the corn in the crockpot and set the chicken breast on top. Pour everything else over the chicken breast.

Then, cook on low for about 4 hours if the chicken breast is NOT frozen. If it is frozen, cook on low for 6-7 hours.

Then, remove the chicken from the crockpot and shred it. I stick mine in my stand mixer with the flat beater. This shreds so well!

Finally, mix it all together and check the consistency.

NOTE: If it feels too thick, grab a microwave-safe cup and put a chicken bouillon cube in it. Fill it with water and microwave it on high for about 45 seconds. Add that to the crockpot and stir well.

Serve with tortilla strips and/or saltines. 🙂