Anne’s Chicken Burritos

Makes 6 to 8 servings

6 boneless, skinless chicken breasts

15-1/4 oz. can corn, drained

16-oz. can black beans, drained and rinsed

16-oz. jar salsa

6 to 8 10-inch flour tortillas

Garnish: shredded Cheddar cheese, sour cream, salsa

Combine chicken, corn, beans and salsa in a slow cooker. Cover and cook on low setting for 8 to 10 hours, or on high setting for 4 to 6 hours. Shred chicken; stir back into slow cooker. Roll up in tortillas; garnish as desired.

To shred cooked chicken, use two forks and insert the prongs, back sides facing each other, into the center of a portion of meat. Then simply pull the forks gently away from each other.