Crock-pot Chicken Fajitas

I have been making this recipe for close to thirteen years. When I came up with the idea for this recipe “it was let me throw all of these ingredients into the bowl and see what comes out.” This is quick, versatile, simple, tasty, and most off all inexpensive to makeIngredients:1 can of Rotel (heat and style is up to you)2 cans of Black Beans, undrained (we like Ranch Style Brand)Onion, small and chopped2 boneless skinless frozen Chicken Breasts1 clove Garlic, mincedCumin, ground to taste1 bunch of CilantroPlace chicken in bottom of pot.  My family does not care for cilantro chopped up in their food so I lay the entire bunch on top of the chicken. Pour black beans, onion, garlic and Rotel over chicken, lightly dust with cumin. Cover cook on low for 6-8 hours.When done gently push back beans and Rotel, lift out and discard cilantro. Carefully lift out the chicken, which will be very tender, slice or shred into preferred size.Serve a variety of ways: over rice, tortilla chips or in tortillas (wheat, flour or corn.) I will usually serve with spanish rice, lettuce, tomatoes, sour cream, salsa, and sliced avocado in tortillasServes 4 people