contributed by Nicole Kuroiwa
4 boneless, skinless chicken breasts
1 (16-oz) jar of salsa of your choice
1 can black beans, drained and rinsed
Separately prepare rice of your choice
Shredded cheddar cheese, if desired
Place chicken in crock pot and cover with salsa. Depending on the size of the chicken, you may need a little more salsa to cover it completely. Cook on high until chicken is shreddable. Shred the chicken in the crockpot and add the black beans for the last 20 minutes of cooking. Serve over rice with shredded cheese on top.