• 4 Chicken Breasts- skinless, boneless
• 1 can low sodium black beans, rinsed
• 1/2 cups organic salsa (I use Newman's Own and usually end up adding the entire jar)
• Tortillas
• Shredded Mexican cheese
• Flour Tortillas
• Sour Cream

1. 1. Put chicken (I always salt and pepper both sides first), beans, and salsa in the crockpot and cook on LOW for 4-6 hours. Shred the chicken with a fork.
3. 2. Serve with spanish rice OR as a wrap- on a flour tortilla, spread on sour cream and cheese. Add the cooked chicken recipe and fold into a wrap. Spray both sides of wrap with cooking spray and press on warm pan/skillet until tortilla is crispy on the outside.

A recipe inspired by the former skinnycrockpot.com. This one's really easy and inexpensive. The best part is it lasts for several meals so you can eat it with rice or as a wrap!