Place the chicken breasts at the bottom of your slow cooker.

Sprinkle the taco seasoning evenly over the chicken.

Pour the salsa over the chicken, ensuring each piece is well covered.

Add the black beans on top of the salsa.

Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.

About 30 minutes before serving, sprinkle the shredded cheddar cheese over the chicken and cover again, allowing the cheese to melt.

Once the cheese is melted, shred the chicken with two forks and stir everything together.

Serve hot with your choice of sides.

For a spicier kick, use a hot salsa or add a diced jalapeño to the mix. You can also substitute the black beans with pinto beans for a different flavor. If you’re looking to make it a bit creamier, add a block of cream cheese about an hour before serving and let it melt into the sauce. For a lighter version, use reduced-fat cheese and a low-sodium taco seasoning packet. This dish is versatile and can easily be adapted to suit your taste preferences.