Crock Pot Chicken

1 lb of boneless, skinless, organic, chicken breast.
½ can of black beans rinsed and drained (full can is 15oz)
1 10 oz can of mild to medium Rotel with green chilis
¼ teaspoon of coriander
¼ teaspoon cumin
Dash of chili powder
¼ teaspoon of taco seasoning
½ cup frozen corn

Set Crock pot on low.
Add chicken breasts, rotel, and spices. Cook on low for 45 minutes. Use 2 forks to pull chicken apart. (Shred the chicken into small chunks)
Add black beans and corn and cook for an additional 15 minutes. Pull chicken into smaller pieces.
Serve with Tortillas, avocado, salsa, and brown rice.

Recommended serving is 4 oz of chicken mixture, 1 tortilla, ¼ avocado and ½ cup of brown rice. Plenty left over for others and lunch the next day.