Ingredients
| 1 1/2 | pounds boneless chicken thighs |
| 1 1/4 | teaspoons salt, divided |
| 1 1/2 | cups salsa |
| 1 | 15-ounce can black beans, rinsed and drained |
| 1/2 | teaspoon garlic powder |
| 1 | teaspoon cumin |
| 1 | cup tomatoes, chopped |
| 1/4 | cup onions, diced |
| 1/4 | cup fresh cilantro |
| 1/4 | jalapeno pepper, diced |
| 2 | tablespoons lime juice |
| rice |
Instructions
Put chicken, 1 teaspoon salt, salsa, black beans, garlic powder and cumin in slow cooker for 4 hours on high or 8 hours on low. Once cooked, shred chicken with forks and return to slow cooker. Make a salsa by mixing tomatoes, onions, cilantro, jalapeno, lime juice and ¼ teaspoon salt. Chill salsa until ready to eat. Serve chicken in a bowl with rice and optional toppings (cheese, lettuce, olives, sour cream, guacamole, avocados). Serves 6-8
