Just toss three ingredients into your slow cooker to make moist, tasty chicken & black beans for tacos, nachos, enchiladas, salads, rice bowls...
Course Main, Slow Cooker
Author Brianne @ Cupcakes & Kale Chips
1 1/2-2lbsbonelessskinless chicken breasts
saltpepper, cumin, chili powder
one 16 oz. jar of your favorite salsamild, medium or hot, as desired
one can of black beansdrained and rinsed
Taco fixings - tortillasshredded cheese, lettuce, sour cream, guacamole, etc.
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.
Pour salsa over the chicken.
Cook on low for 6-8 hours.
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.
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.