8 boneless, skinless chicken breasts
1 16-oz. can black beans, drained and rinsed
1 10-3/4 oz. can cream of chicken soup
2 tablespoons taco seasoning mix
1/4 cup salsa
12 to 16 taco shells
Garnish: diced tomatoes, sliced jalapeño peppers, sliced olives
Arrange chicken in a slow cooker. Combine remaining ingredients except taco shells; pour over chicken. Cover and cook on high setting for 3 hours. Remove chicken; shred and stir back into slow cooker. Spoon into taco shells; garnish as desired.