Start with about 2 pounds of chicken, trim well and remove that little piece of meat/fat on the rib portion.
Mix 2 cups of salsa of choice with 1 T chili powder, 1/4 t of oregano and cumin in the crock pot. Place the trimmed chicken breast in the salsa, push to bottom and cover with some of the salsa.
Start the slow cooker on low for 8 hours. At 7 hours, remove the chicken to a chopping board and shred with two forks and place back in crock pot.
Add 1 cup sour cream, 1 pound of frozen corn. Rinse a 14 oz can of black beans under running water and add that also.
Mix well and cook for the last hour.
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