Easy Mexican Slow Cooker Chicken
4 boneless skinless chicken breasts, trimmed of excess fat
1 can (20 ounces) black beans, drained and rinsed
1 can (14 ounces) red enchilada sauce
1 can (10.75 ounces) Nacho Cheese Soup
Rice or tortillas or tortilla chips
1. Place chicken pieces in a slow cooker. Pour drained and rinsed black beans on top of chicken.
2. In a bowl, mix the enchilada sauce and soup mix. Pour mixture over contents of slow cooker.
3. Cook chicken on low heat for eight hours. Pull apart.
If desired, serve over rice or with tortillas.