Slow-Cooker Shredded Salsa Chicken (for tacos)

Shredded chicken soft tacos! This is one of the easiest things ever to make... these pictures are mine (except for the small last one!)

4 boneless, skinless chicken breasts
32 oz salsa (2 bottles)
1 can of corn, drained (14.5 oz)
1 can black beans, rinsed and drained (14.5 oz)
tortillas, reduced-fat
guacamole
light sour cream
Mexican cheese blend, part-skim

Put chicken, salsa, corn, and beans in crock pot. Cook on low for 8 hours. Shred chicken with 2 forks 30 minutes to an hour before serving. Use on whatever kind of tortillas you like with whatever toppings.