Pineapple Salsa Chicken (Crockpot)

2 pounds chicken breasts (thawed) 1/2 cup mild salsa 1 cup brown sugar 1 20 oz. can pineapple chunks, drained 1 15 oz. can black beans, rinsed & drained 1 15 oz. can sweet corn, rinsed & drained 1 4 oz. can mild diced green chilies 1 tablespoon garlic powder 1 teaspoon onion powder 1 teaspoon smoked paprika 1 teaspoon salt Garnishes (optional) Rice tortilla chips taco shells sour cream cheese Tomatoes Avocados lettuce Place the chicken in the slow cooker then add the rest of the ingredients. Cook on low for 6-7 hours or on high 4-6 hours. When chicken can shred easily, remove to a cutting board and shred. Mix the chicken back in the crockpot and allow to cook 30 more minutes. Serve chicken over rice or in tortillas, on salad, etc. with desired garnishes.   Note: You can also use bottled chicken and just warm everything on the stovetop.