Place chicken in the bottom of a 3-quart slow cooker. Salt and pepper liberally.
In a small bowl mix chicken stock, tomatoes and seasonings. Pour over the chicken. Cover and cook on low for 3 hours.
Add black beans, corn and a splash of your favorite hot sauce. Cook for 2-3 more hours or until chicken is fully cooked. Shred chicken with a pair of forks.
Add rice, stir to combine and cook for 15 more minutes. Top with cheese if desired.
You can use just chicken breasts if you like, but for shredded chicken recipes in the Crock-pot I like the extra flavor you get from including a thigh or two. 2 large breasts plus 1-2 boneless skinless chicken thigh cutlets is about right.
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In this blog I write about my DIY and decorating projects and share easy recipes and party ideas. I live in a small 1920's home, so my blog is packed with budget minded ideas that work great for small spaces.
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