Step 1

Start with two medium-size skinless boneless chicken breasts. These can be fresh or thawed if frozen.

Step 2

In a smaller crock pot, mix 1 cup of salsa or Rotel with 1 tablespoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.

Step 3

Nestle the chicken breast into the crock pot and spread the mixture over the breasts.

Step 4

Cook on low for 5 hours. About 4 hours into the cooking and if the chicken is 165°, remove the chicken breasts, place the chicken on a chopping board, and shred with forks. If not 165°, cook longer before shredding.

Step 5

Mix the chicken back into the liquid. If there is too much liquid, remove some and leave the crock pot lid ajar to vent moisture. Add optional black beans or corn if used. Finish the 5 hours of cooking.

Step 6

Serve in tacos or spread over nacho chips and top as desired.