Step 1: Add the Chicken
Place the chicken breasts in the bottom of your Crockpot.
This will be the foundation of your dish, and it will soak in all the rich flavors as it cooks.
Make sure they’re laid out evenly to cook uniformly.

Step 2: Layer the Tomatoes and Salsa
Pour the can of diced tomatoes over the chicken.
Then, pour in the salsa, spreading it evenly to cover the surface.
This juicy layer will create the saucy base for the dish.

Step 3: Add the Beans and Corn
Next, layer the pinto and black beans on top of the tomatoes and salsa.
Make sure to drain and rinse them first for best flavor and texture.
Finish by sprinkling the thawed corn over the top as the final layer.

Step 4: Cover and Cook
Secure the lid tightly on your slow cooker.
Set it to cook on low for 5 to 7 hours.
You’ll know it’s done when the chicken is tender and easy to shred with a fork.

Step 5: Shred and Stir
Once the chicken is cooked, use two forks or a hand mixer on low to shred it right in the pot.
It should fall apart easily and mix beautifully with the beans and sauce.
Stir everything well to combine all the flavors.