Dawn's Mexican Shredded Chicken Taco's

4 boneless, skinless chicken breasts
1 1/2 tsp cumin
1 tablespoon chili powder
1/2 tsp garlic powder
1/2 teaspoon paprika
1/2 tsp black pepper
1 large onion, chopped
1 jalapeno, seeded and chopped (optional)
2 tsp minced garlic
3 dashes of hot sauce
1/2 tsp cayenne pepper
Red pepper flakes - sprinkled in
1/2 cup picante sauce
1 can of black beans - drained and rinsed
1 can of no salt added diced organic tomatoes (undrained) You may want to drain the tomatoes - the mixture was a bit wet - but had flavor.  I used only 3 - 5 oz. chicken breasts - I would recommend atleast 4 breasts.
1 bag of 3 pepper and onion frozen Kroger veggies

Place chicken breasts in crock pot.  Sprinkle all spices on top of chicken.  Then add onion, jalapeno, garlic, hot sauce and picante sauce.  Top with black beans.  Cook on low for 3 to 5 hours.  After one  hour - stir mixture.  After three hours - remove chicken and shred with two forks.  Place chicken back into crock pot.  Add frozen veggies, stir and cook for one more hour.

Serve on tortilla and with side of mexican rice.

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