Begin by putting the liner in your slow cooker. Then, in a medium bowl, mix the salsa, water, ranch dressing, and cream of chicken soup together until combined. Place the chicken breasts in the slow cooker and pour the soup mixture over the top. Then mix in the black and pinto beans before placing the lid on the slow cooker and cooking on LOW for 6-8 hours. When the chicken is done (about 6-7 hours), remove the chicken and shred using a pair of forks. Then return the chicken to the soup and mix in. 30 minutes before serving, stir in the frozen corn and shredded cheese and replace the lid. Allow the mixture to cook for another half hour or so before servings with tortilla chips and sliced avocado!
