3 boneless chicken breasts (can be frozen)
1 8-oz. block pepper jack cheese, cubed (I used monterey jack)
2 cups salsa
Combine the beans, cheese, and salsa in a crockpot. Nestle the chicken breasts into the mixture, and cook on low 6 hours. Remove chicken breasts, shred with a fork, and return to crockpot. Stir to combine, and serve with desired garnishes (Top with shredded cheese, sour cream and avocado with a squeeze of lime).