Salsa Chicken

It seems like everybody has their own version of Salsa Chicken. I read a few different ones, and just sort of threw mine together. It was super easy and very tasty. The chicken was really moist and adding the onions to the slow cooker at the end made them wilt just enough to get rid of the hot raw flavor.

Ingredients

• 2 chicken breasts
• 1/2 jar salsa (I used medium spice)
• 1/2 red pepper (or any color pepper you'd like), thinly sliced
  
• a few very thin onion slices
• flour tortillas
• cheese
• 1/2 can of black beans, rinsed and drained
• 1 T taco or Cajun seasoning
  

Directions

1. Place chicken and salsa in slow cooker for 4-6 hours until thoroughly cooked. Drain excess liquid from slow cooker. Using 2 forks, shred chicken.

2. Add taco/Cajun seasoning, thinly sliced peppers and onions to chicken mixture. Return slow cooker to heat for an additional 30 minutes, or until vegetables are slightly wilted. Mix in 1/2 can black beans, stirring well to combine all ingredients. I also added another few spoonfuls of salsa to make it a little more wet.

3. Serve in tortilla shells and top with Mexican blend cheese.

** Variations**
You could also add fresh/frozen corn, cilantro, lettuce, cabbage, pinto beans, etc to your tacos. Get creative and use whatever's left in the fridge!