Cilantro Lime Chicken with Corn and Black Beans

1 1/2 pounds chicken breasts Juice from 2 limes 1 bunch fresh cilantro, chopped 1 16 oz bag frozen corn 2 tsp minced garlic 1/2 red onion, chopped 1 can black beans, drained and rinsed 1 tsp cumin salt and pepper --I added green enchilada sauce and some salsa verde to give it more flavor. You can also add some melted cream cheese at the end to make it creamer if you want. Directions- Place all ingredients in a resealable gallon sized freezer bag. Mix together and zip bag closed. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on low for 8 hours or HIGH for 4 hours. Serve with tortillas or tortilla chips. Add fresh cilantro, sour cream, guacamole, salsa and cheese.