Slow Cooker Black Bean and Corn Salsa Chicken

1 (14 oz) can black beans, drained and rinsed
1 (14 oz) can corn, drained
1 T taco seasoning or 1 oz package taco seasoning
1/2 lb chicken breasts
1/2 cup salsa
1/2 cup Water

Place all ingredients in resalable gallon sized freezer bag.  Mix together in bag and zip closed.  When ready to eat, remove from freezer and thaw in fridge for 24 hours.  

Cook on high for 3-4 hours or Low for 7-8 hours.  

When finished cooking, shred chicken and serve over rice, with tortilla chips, over a salad, in tortilla shells, or wrapped in a soft tortilla (this meat is so versatile).  Garnish with cheese, sour cream, avocado, lettuce, tomato, and hot sauce.