- Put chicken breasts in crock pot. Add cumin and lemon pepper. Cover and cook chicken until tender. Shred chicken on a plate and return to crock pot. Save juices in separate bowl.
- Add corn, beans and salsa. More salsa can be added to taste. If mixture seems dry, add some of reserved juices.
- Serve over coconut jasmine rice. Garnish with cilantro or parsley, if desired. Serves 4-5