Add to slow cooker: Stir both beans, the corn, diced tomatoes, salsa, tomato sauce, chicken stock and taco seasoning together in a 5-6 quart slow cooker. Place chicken on top, pushing it under the surface to make sure it's covered.
Slow cook: Cook on LOW for 6-8 hours, or on HIGH for 3-4 hours.
Shred chicken: Open slow cooker, remove chicken and shred on a chopping board using two forks. Return to the soup, cover and cook on HIGH for 15 more minutes.
Serve: Serve the soup immediately with your favorite toppings.
Corn: Canned or frozen corn both work here. I do not like to put frozen ingredients in a slow cooker with chicken for food safety reasons, so I strongly recommend you defrost frozen corn first.
Salsa: I always use Newman’s Own Mild for this recipe. Feel free to use any salsa you enjoy, but I would not recommend using a type of salsa that has fruit added.
Taco seasoning: I make my own Taco seasoning and keep it very mild because I have young children. Feel free to use store-bought or make your own!
Chicken: I prefer using chicken breast, but you can also use skinless, boneless chicken thighs.
Make sure the chicken is covered with liquid for even cooking.
Do not open the lid of the slow cooker during the cooking time. Every time you open it, it can prolong the cooking time for up to 30 minutes!
I do not recommend shredding the chicken right in the crock, the soup is hot and easily splatters. It’s best to shred the chicken on a chopping board with two forks, then return it to the soup.