1 (15.5oz) can no salt added red kidney beans, drained, rinsed
1 (15oz) can no salt added black beans, drained, rinsed
1 (15oz) can Butter Kernel® Whole Kernel Gold Corn, drained
2 (14.5oz) chili tomatoes (do not drain)
1 large onion, chopped (about 1 cup)
1 (1oz) package 25% less sodium taco seasoning mix
1 tablespoon ground cumin
1 (20oz) package boneless skinless chicken breasts
1 (8oz) can tomato sauce
Spray 3 1/2 to 4 1/2-quart slow cooker with cooking spray. Add all ingredients except chicken and tomato sauce to slow cooker; mix well. Place chicken over the top of the ingredients. Pour tomato sauce over chicken.
Cover; cook on Low heat setting 6 to 8 hours or until chicken is fork tender and temperature in center of chicken is at least 165°F.
Remove chicken to cutting board. With 2 forks, shred into bite-size pieces. Return to slow cooker; stir to combine. Serve.