Slow Cooker Mexican Chicken

I started this recipe as a quick, easy way to get enough protein and complex carbs when I first started eating gluten, dairy, and egg free. It felt like everything was off limits, but chicken, beans, and salsa were safe! Nick has since improved the recipe by adding just the right blend of seasonings. We make a double batch of this recipe, along with a large pot of brown rice, and freeze servings in Pyrex containers to take to work for lunches. It freezes and reheats well!

1 1/2 lb boneless skinless chicken breast

1 24 oz jar mild salsa

2 15 oz cans black beans, rinsed and drained

1/2 onion, chopped

1/2 bell pepper, chopped

1 batch homemade taco seasoning, listed below: 1 T chili powder 1 t cumin

1 t garlic powder

1 t onion powder

1 t paprika

1/2 t oregano

1/2 t salt

1/4 t black pepper

1/4 t red pepper flakes

Add all ingredients to crockpot and mix well. Cook on high for 4 1/2 hours. Shred chicken. Serve with brown rice, tortillas or tortilla chips, and avocado.