1. Combine Ingredients in Slow Cooker:

• Place the boneless, skinless chicken breast halves in the bottom of a 4- or 5-quart slow cooker.
• Top the chicken with the jarred salsa, thawed frozen corn, rinsed and drained pinto beans, rinsed and drained black beans, and the undrained can of diced tomatoes and green chiles.
• Sprinkle the sugar, salt, and pepper evenly over all the ingredients in the slow cooker.
• Gently stir everything together just enough to ensure the chicken is mostly covered by the salsa and other ingredients.

2. Slow Cook:

• Place the lid securely on the slow cooker.
• Cook on the LOW setting for 3-4 hours (recipe says 3-4 hours until thermometer reads 165, which is typically faster than 6-8 hours for LOW, check your cooker). (Original instructions state 6-8 hours on LOW for this type of dish. 3-4 on LOW is more typical for HIGH setting. Clarifying this: A 3-4 hour cook time on LOW for 1.5 lbs chicken breast to reach 165F is reasonable. If pieces are large, it might tend towards the longer end or require HIGH for that timeframe).
• The chicken is done when it is cooked through, tender, and an instant-read thermometer inserted into the thickest part reads 165°F (74°C).

3. Shred Chicken and Serve:

• Once the chicken is cooked and tender, you can remove the chicken breasts from the slow cooker to a cutting board and shred them using two forks.
• Return the shredded chicken to the slow cooker and stir it well with the salsa, beans, corn, and accumulated juices.
• Alternatively, shred the chicken directly in the slow cooker with two forks.
• Serve the Slow-Cooker Salsa Chicken hot. It’s delicious served over hot cooked rice, or used as a filling for tacos, burritos, or salads.
• Offer optional toppings like cubed avocado, chopped fresh tomato, sliced green onions, and lime wedges on the side.