Crock-Pot Mexican Shredded Chicken with Black Beans & Corn

INGREDIENTS

Cooking spray

5 lb

chicken breasts, skinless and boneless

2 10 ounce cans

RO*TEL Mexican Style Diced Tomatoes with Lime Juice and Cilantro

2 10 ounce cans

RO*TEL Hot Diced Tomatoes and Habaneros

1 20 ounce can

crushed pineapple with 100% juice

2 15.25 ounce cans

sweet golden whole kernel corn, drained

2 15 ounce cans

black beans, drained and rinsed

1 tbsp

sea salt

Brown rice

Serve with Mexican style shredded cheese, avocado, hot sauce, chopped onion, and slices lemon and limes.