This recipe, created by former AllSpicer Anna, is a great for burritos, nachos, tacos, enchiladas, and even pulled chicken sandwiches! Bonus? It's pretty hands-off. Just toss it in the slow cooker and let it do its thing!
Arrange boneless chicken pieces in the bottom of the slow cooker.
Drizzle Chipotle Infused Olive Oil over the chicken, then sprinkle with the Chile-Coffee Rub and salt. Add the chopped onions and peppers to the chicken.
Put the lid on the slow cooker and cook on the low heat setting for 8 hours.
After 8 hours, transfer the chicken to a cutting board and shred the pieces with two forks. Add the shredded chicken, black beans, corn, and jalapeño chile (optional) back to the slow cooker, and cook on low for 30 minutes or until ingredients are all heated through.
