6-lb, bone-in, skin-on turkey breast, thawed One
16-oz jar medium salsa One
15-oz can black beans, drained and rinsed One
2 c frozen corn kernels, thawed
Place turkey and salsa in the slow cooker. Cook on low for 6 hours, until meat thermometer registers 165 degrees Fahrenheit.
Remove the turkey breast to a cutting board. Allow to cool for five minutes, then remove the skin. Remove meat from bone and shred with fork. Return to slow cooker. Stir in black beans and corn. Cook on low for an additional 30 minutes, or until heated through.