Salsa Chicken

3 boneless skinless chicken breasts
1 taco season packet
1 can Rotel tomatoes with chiles (I buy mild because of the baby, but prefer the original, it's not very hot)
1 can black beans 
lime
cheese
sour cream
Spanish rice

Take the first three ingredients and put them in crock pot and cook on low 5 hours. Break up chicken in crock pot. Drain and rinse black beans, add to chicken mixture and cook one hour more. Serve over Spanish rice and garnish with cheese, sour cream, lime (my family's fav), or whatever you like. I serve these with broiled zucchini spears as well. Spear zucchini, sprinkle with salt and pepper, broil until brown. There is so much water in zucchini, olive oil is not necessary.

This is a great leftover recipe because you wrap it in a tortilla and you have instant burrito's.