Crockpot Chicken Taco Bowls

• 4 skinless chicken breasts
• 2 cups low sodium chicken broth
• 2 15 oz cans reduced sodium black beans, rinsed
• 1 red bell pepper, seeded and cut into long slices
• 1 green bell pepper, seeded and cut into long slices
• 1 tablespoon onion powder
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• salt & pepper to taste

1. Place chicken breasts on the bottom of the crockpot in an even layer. Add bell pepper, salt, pepper, seasonings then cover chicken with chicken broth making sure the chicken is just covered in the liquid. Set crockpot to low and cook 6 hours.
2. With a wooden spoon, break up chicken breasts in the crockpot to shred it.
3. Add black beans to the crockpot cook on low another 30 minutes.
4. Assemble bowls, add optional toppings and devour!

chicken breasts, chicken broth, black beans, red bell pepper, green bell pepper, onion powder, oregano, paprika, cumin, chili powder, salt

Taken from food52.com/recipes/53678-crockpot-chicken-taco-bowls (may not work)