There are 3 options for cooking chicken. 1st option: Place chicken breasts, salsa, onion, cumin, oregano, and jalapeno in slow-cooker. Cook on high for 4 to 6 hours until chicken can be easily shredded. Add black beans and corn for additional 15 to 30 minutes until warmed through. 2nd Option: Preheat oven to 400 F. Place chicken breasts, salsa, onion, cumin, oregano, and jalapeno in 9x13 baking dish. If chicken is thawed, bake for 25 to 30 minutes. If frozen, bake for 40 to 45 minutes until no longer pink and easily shredded. Add black beans and corn. Let sit until warmed through. Option 3: Cut thawed chicken breasts into 1 inch pieces. In a large skillet, simmer chicken pieces, salsa, onion, cumin, oregano, and jalapeno until heated through and most of the liquid evaporates. Add black beans and corn. Stir until heated through. Remove from heat.