Slow Cooker Salsa Chicken & Black Beans for Tacos for #SundaySupper
Just toss three ingredients into your slow cooker to make moist, tasty chicken & black beans for tacos, nachos, enchiladas, salads, rice bowls...
Recipe type: Slow Cooker, Main
  • 1½-2 lbs boneless, skinless chicken breasts
  • salt, pepper, cumin, chili powder
  • one 16 oz. jar of your favorite salsa, mild, medium or hot, as desired
  • one can of black beans, drained and rinsed
  • Taco fixings - tortillas, shredded cheese, lettuce, sour cream, guacamole, etc.
  1. Season your chicken with salt, pepper, cumin and chili powder, as much as you like depending on how spicy you want your chicken, and how spice your salsa is (I usually just use a little sprinkle), and place in your slow cooker.
  2. Pour salsa over the chicken.
  3. Cook on low for 6-8 hours.
  4. About 20-30 minutes before you plan to eat, shred the chicken with forks, add the black beans, and mix everything thoroughly before replacing the lid.
  5. Serve with your favorite taco, nacho, rice bowl, or salad fixings.
Double or triple to make a big batch for the whole gang, or to keep in the freezer.
Recipe by Cupcakes & Kale Chips at