Add chicken to the bottom of the slow cooker.
Drain the tin of black beans and add them on top.
Add the tomatoes, frozen corn and about 100mls of water.
Add the spices, herbs and garlic.
Season well with salt and pepper.
Stir the ingredients to distribute spices.
Put the lid on the slow cooker and cook on low setting for 8 hours or on high setting for 4 hours.
When cooked, shred the chicken breasts in the slow cooker with a fork (they will fall apart so easily).
Serve with tortilla wraps, nachos, rice, taco shells, in a burrito, with a baked potato or salad - anything you like.
Could also add some coriander, melted cheese, guacamole or sour cream.