Mexican Chicken

(From Erin)

Spray the crock-pot with Pam first.

4 Frozen Chicken Breasts
20 oz. Pace Picante Sauce
1 dash Cumin
1 cup Frozen Corn
15 oz. Black Beans, drained and rinsed.
2 cloves minced garlic
2-3 cup uncooked brown rice.

Combine all and stir. Cook 4 hours on High in crockpot. Stir it occasionally through out the time so it doesn’t burn. Shred chicken with a fork and cook an additional 30 minutes until sauce has worked it’s way into the shredded chicken. Serve over tortillas.