1. Prepare the Chicken and Vegetables: Begin by placing the boneless, skinless chicken breasts or thighs at the bottom of your slow cooker. Evenly sprinkle the chopped onion and minced garlic over the chicken.

2. Add the Liquids and Seasoning: Pour in the undrained can of diced tomatoes, the rinsed and drained black beans, and the low-sodium chicken broth. Sprinkle the entire packet of taco seasoning mix over all the ingredients in the slow cooker.

3. Stir Gently to Combine: Give everything a gentle stir to ensure the seasoning is distributed and the ingredients are well mixed. Make sure the chicken is mostly submerged in the liquid.

4. Slow Cook to Perfection: Cover the slow cooker with its lid. Cook on the “low” setting for 6-8 hours, or on the “high” setting for 3-4 hours. The chicken is done when it shreds easily with a fork and reaches an internal temperature of 165 F (74 C).

5. Shred the Chicken: Once cooked, carefully remove the chicken from the slow cooker and place it on a cutting board or in a large bowl. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker with the sauce.

6. Add Corn and Finish: Stir in the frozen corn kernels and allow them to heat through for about 10-15 minutes in the warm sauce. This adds a touch of sweetness and color to the dish.

7. Serve and Garnish: Ladle the high-protein chicken mixture into bowls. Garnish with fresh chopped cilantro, and a dollop of low-fat sour cream or Greek yogurt if desired. Serve with whole wheat tortillas or brown rice for a complete meal.