1. Prepare the vegetables: Start by chopping your onion and bell pepper. Aim for roughly uniform pieces so they cook evenly. This is the main hands-on part of the prep.

2. Layer the ingredients: Place the boneless, skinless chicken breasts or thighs at the bottom of your slow cooker. This helps them cook thoroughly and absorb all the delicious flavors.

3. Add the canned goods: Evenly sprinkle the rinsed and drained black beans, drained corn, and the undrained can of diced tomatoes with green chilies over the chicken. Don’t stir just yet.

4. Introduce the fresh produce and seasoning: Scatter the chopped onion and bell pepper over the canned ingredients. Then, sprinkle the entire packet of taco seasoning mix over everything.

5. Pour in the liquid: Carefully pour the chicken broth around the edges of the slow cooker, or directly over the ingredients. This provides the necessary moisture for cooking and helps distribute the seasoning.

6. Set and forget: Cover your slow cooker with the lid. Cook on the HIGH setting for 3-4 hours, or on the LOW setting for 6-8 hours. The chicken is done when it shreds easily with two forks.

7. Shred the chicken: Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot and stir everything together to combine all the flavors.

8. Serve warm: Ladle the mixture into bowls and add your favorite optional toppings like shredded cheese, a dollop of sour cream, fresh cilantro, or avocado slices.