Place chicken breasts in bottom of slow cooker.
SPRINKLE taco seasoning on top.
ADD the drained corn, beans and salsa.
COVER and COOK on high for about 3 ½ hours until chicken can easily be shredded.
SERVE over cooked rice or as the filling for tacos.
TOP with toppings—shredded cheese, sour cream, avocado, chopped cilantro and/or chopped green onion.
NOTES: I've been known to skip the taco seasoning and it still tastes great.