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Lay the chicken breasts in the bottom of your slow cooker.
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Sprinkle the taco seasoning evenly over the chicken, ensuring each piece is coated.
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Pour the salsa over the chicken, covering every piece.
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Evenly distribute the black beans on top of the salsa.
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Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is tender and cooked through.
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About 30 minutes before serving, sprinkle shredded cheddar cheese over the top. Cover again to let it melt into a gooey, flavorful layer.
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Once the cheese is melted, shred the chicken right in the slow cooker using two forks, mixing everything together so the flavors blend perfectly.
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Serve warm with your favorite sides and enjoy!
Tips & Variations:
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Add heat: Use a spicy salsa or toss in a diced jalapeño with the beans for a little extra kick.
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Swap beans: Try pinto beans for a different texture and flavor.
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Creamy upgrade: Stir in a block of cream cheese about an hour before serving for a richer, creamier sauce.
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Healthier twist: Opt for reduced-fat cheese and low-sodium taco seasoning to lighten it up.
This recipe is incredibly flexible—feel free to tweak it based on what you have on hand or what flavors you love. It’s the perfect easy, comforting meal that delivers big on taste with minimal effort.