Slow Cooker Southwestern Chicken and Bean Soup

• 4 boneless, skinless chicken breasts
• 1 (15 oz.) can pinto beans (rinsed and drained)
• 1 (15 oz.) can black beans (rinsed and drained) 
• 1 (28 oz.) can diced tomatoes in juice, low sodium is best
• 1 lb. frozen and thawed corn
• 1 (12 oz.) jar of your favorite salsa, no sugar added

Step 1 – Place the chicken breasts on the bottom of your slow cooker. Pour the tomatoes and salsa over that and then layer on the beans and corn.
Step 2 – Cook on low for 5-7 hours, or until the chicken easily falls apart when the pot is stirred.