Crockpot Salsa Chicken

4 chicken breasts, fresh OR frozen 
1 can black beans or kidney beans, undrained 
2 C chunky salsa 
Salt, cumin, chili powder, cayenne pepper to taste

Place chicken in the bottom of the crockpot and pour beans and salsa on top. Cook on low for 4 hours. Remove chicken to a plate and shred; return to crockpot and stir. Add all, some, or none of the spices (I’d say I do about 1/2 tsp of each, maybe?). Serve over rice or in homemade tortillas. 

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