EASY SLOW COOKER SALSA CHICKEN WITH BLACK BEANS

Directions

1. 1
   Place chicken breasts in a slow cooker and cover with salsa add the red pepper flakes. Coat all the chicken pieces with the salsa. Toss to do so.
2. 2
   Cover and cook on high for 4 hours (or low for 7-8 hours), or until the chicken shreds easily with a fork. In the last 30 minutes of cooking, add the black beans and stir to mix. Adjust salt to preferece.
3. 3
   Serve immediately over rice, tortillas, or tortilla chips. Dress with avocados, lime wedges, and sour cream if you'd like.
4. 4
   Refrigerate leftovers in an airtight container for up to 4 days. (Salsa chicken and black beans also freezes well.)