Serve on tortillas, with rice or with mashed sweet potatoes.

Equipment Needed

Measuring cups and spoons, slow cooker, knife, cutting board, tongs and two forks


Seed and cut the peppers into 1/2" thick strips, slice the onion the same size and drain and rinse the black beans.

Add half of salsa in the base of the slow cooker.

Add half of the black beans, half the peppers and half of the onion. Season with 2 tablespoons of taco seasoning.

Place the chicken in the slow cooker and cover with the remaining salsa, black beans, peppers and onion.

Finish by sprinkling the remaining 2 tablespoons of taco seasoning and adding the lime juice.

Cover the slow cooker with the lid and cook on high for 4 hours or on low for 8 hours.

When done, shred the chicken using two forks and mix thoroughly before serving.