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Combine the tomatoes, brown sugar, paprika, onion and garlic powders, salt and chili flakes in a slow cooker. Crush with a potato masher or purée with an immersion blender. Add the chicken, turning it over to get every surface coated with the sauce.
Cover and cook on high for 4 hours (it can switch to warm and rest for several hours after cooking if that suits your timing).
Use two forks to loosely shred the chicken. Stir in the beans, corn and lime juice, and cook until piping hot.
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