Salsa Chicken With Black Beans

[mos]

Lookin’ for a spicy brunch dish? Here it is…
Salsa Chicken With Black Beans
1 lb boneless, skinless, chicken breast or thighs
2 cups restaurant style salsa
½ tsp red pepper flakes
1 can black beans, drained and rinsed
salt, for taste
rice, tortillas or chips (to serve)
avocado, slice
lime wedges, optional
sour cream
shredded cheese
Place chicken breasts in a slow cooker and cover with salsa and red pepper flakes, mix evenly.
Cover and cook on high for 4 hours (or low for 7-8 hours), or until the chicken shreds easily with a fork.
Right before dish is done add the black beans.
Season to preference.

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