Place the chicken in a 6-quart slow cooker and season it with the salt and black pepper.

Pour the salsa verde over the chicken, then add the black beans and frozen corn without stirring.

Cover and cook on low for 4 to 5 hours, until the chicken reaches 165°F and pulls apart easily.

Shred the chicken directly in the cooker with two forks, then stir it through the beans, corn and sauce.

Warm the tortillas in the microwave for 45 seconds and fill each one with the chicken mixture.