Crock Pot Chicken Taco Bowls

INGREDIENTS

1 1/2 lb

chicken breasts and/or thighs (turkey breast, beef or pork roasts can be substituted)

2 cloves

garlic (smashed and peeled)

1 can

Rotel (10 ounce can of diced tomatoes with green chiles)

1 14.5 ounce can

diced tomatoes

1 4 ounce can

green chiles

1 14 ounce can

black beans

1 cup

frozen corn (8 ounces)

1/4 cup

taco seasoning (1 envelope)

rice for four servings

taco toppings (cheese, veggies, sour cream, etc)