Crock Pot Chicken Tacos

Crock Pot, Slow Cooker, you know, the winter cooking pot, creator of all comfort foods during the hibernation season…  (It's really cold as I write this).

This is great, because even though it takes a bit of forethought, you can basically throw everything in the pot and forget about it.  In fact, DO forget about it.  Go about your day in an ordinary fashion and then SURPRISE yourself when you walk in the the door and it smells like someone dropped by and cooked you dinner :)

Recipe:  Crock Pot Chicken Tacos

2 cans black beans
2 lbs boneless, skinless chicken cut in smallish pieces
1 tablespoon cumin
1 teaspoon chili flakes
1 − 2 tablespoons ancho chili powder
1 package True Lime or juice from ½ lime
2 cloves minced or grated garlic
Salt
⅔ cup fresh salsa

Turn on low for a minimum of 3 hours…  you'll know when it's ready.

To assemble:  on warmed corn tortillas, layer with guacamole, fresh salsa, cheese, cabbage, cilantro