4 chicken breast halfs 2 15 oz. cans black beans, undrained 2 15 oz. cans Mexican stewed tomatoes 1 c. salsa (mild to hot, whichever you prefer) 4 oz. can chopped green chilies 14 1/2 oz. can tomato sauce 2 c. grated cheese tortilla chips
Cut chicken into small pieces Cook all but cheese and chips in slow cooker about 8 hours on low. Serve over chips and top with cheese.
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