1½ lbs boneless chicken breast 3 cans petite diced tomatoes (14.5 oz each) 2 cups medium salsa 1 (14.5 oz) can corn, undrained 2 (14.5 oz) cans black beans, drained and rinsed 1 pkg ranch seasoning 1 pkg taco seasoning Toppings - cheese, sour cream, tortilla strips ect

Combine all of the ingredients in a gallon-sized freezer bag. Zip close and place in freezer. When ready to use thaw in fridge overnight.
Empty contents into crock-pot and cook on low 4-5 hours.
Remove chicken from crock pot and shred. Place chicken back in crock pot and stir.
Serve with desired toppings.