Let’s walk through this incredibly simple “dump and go” process:

1. Layer Ingredients:

• Place the chicken breasts evenly on the bottom of your slow cooker insert.
• Pour the entire can of diced tomatoes (with juice) and the entire jar of salsa over the chicken.
• Layer the rinsed and drained pinto beans and black beans over the salsa/tomato layer.
• Finally, add the thawed corn on top. Layering generally helps things cook evenly without needing to stir initially.

2. Cook:

• Cover the slow cooker securely with the lid.
• Set the temperature to the LOW setting. Cook for 5-7 hours. Cooking time may vary slightly depending on your slow cooker model and the thickness of the chicken breasts. The chicken is done when it is cooked through and shreds very easily with a fork.

3. Shred the Chicken:

• Once the cooking time is complete, the chicken should be very tender. You can shred it directly in the slow cooker insert:
  • Stirring Method: Often, simply stirring the entire mixture vigorously is enough to break apart and shred the tender chicken.
  • Fork Method: Use two forks to pull the chicken breasts apart into shreds.
  • Mixer Method (Use Caution!): For ultra-quick shredding, you can briefly use an electric hand mixer set to its lowest speed directly in the slow cooker insert. Be very careful not to splash or over-mix and crush the beans.

4. Serve:

• Stir everything together one last time after shredding. Serve hot.

It truly doesn’t get much easier than this!