1 14-ounce bag frozen corn
1 15-ounce can black beans, drained and rinsed
2 cups salsa
1 lb chicken breast
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon fresh or dried cilantro
1 teaspoon paprika
1 teaspoon ground pepper
1. Empty the bag of corn into the slow cooker. Slice the chicken breast into tenders and lay them on top of the corn. Combine the chili powder, cumin, cilantro, paprika, and pepper and sprinkle half of the mixture on top of the chicken. Pour the black beans and salsa on top of the chicken and add the rest of the spice to the mix.
2. Cook the contents of the slow cooker on high for about five hours, or until the chicken is fully cooked.
3. Serve with tortilla chips, cheddar cheese, lime juice, and avocado.