A delightful and easy-to-make Tex-Mex chicken recipe perfect for wraps or salads.
In a mixing bowl, combine the salsa, black beans, green chilies, chili powder, cumin, and cayenne pepper.
Mix thoroughly to ensure the spices are evenly distributed.
Place the chicken breasts in the slow cooker and pour the salsa mixture over them.
Ensure the chicken is fully coated with the mixture for even cooking.
Cook on low for 6 hours or until the chicken is tender and fully cooked.
Avoid lifting the lid during cooking to maintain consistent temperature.
Shred the chicken using two forks and stir in the shredded cheddar cheese.
Shred the chicken directly in the slow cooker to retain all the flavors.
Serve the chicken mixture in warm tortillas with shredded lettuce.
Warm the tortillas in a dry skillet for a better texture.
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