Defrost chicken breasts and place in slow cooker. Add beans, corn and salsa on top of the chicken.
Cook for 4 hours on high or 8 hours on low. When there are 30 minutes left in the cooking time, open the pot and shred the chicken with two forks. Mix the ingredients together.
Sprinkle with cheese and replace the cover for the remainder of the cooking time.
Serve with sliced avocado.
Optional: serve on tortilla or over white rice.
Calories: 248kcal | Carbohydrates: 5g | Protein: 28g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 87mg | Sodium: 450mg | Potassium: 687mg | Fiber: 2g | Sugar: 1g | Vitamin A: 380IU | Vitamin C: 5.4mg | Calcium: 121mg | Iron: 0.8mg