Chicken and Spicy Black Bean Tacos

Ingredients:

1 15-ounce can black beans

1 10-ounce can tomatoes with green chiles

1 1/2 teaspoons chili powder

1/2 teaspoon ground cumin

2 boneless, skinless chicken breast halves

Soft taco-size tortillas

Directions: 

1. Coat slow cooker with cooking spray.
2. Add beans, tomatoes, chili powder, ground cumin, and olive oil and stir until well-blended.
3. Add chicken and cover with the black bean mixture.
4. Cover and cook on low for 4 hours.
5. Shred chicken with a fork while still in the slow cooker
6. Serve in warm tortillas, crispy taco shells, or over lettuce

Note: Black bean and chicken mixture freezes well and is great for left overs.

Source: Slow Cooker Bible by Crock Pot