Place chicken in the bottom of a slow cooker, top with salsa and homemade taco seasoning. Cook on low 6-8 hours.
30 minutes before you’re ready to eat, shred chicken in the slow cooker and add in minute rice, black beans and sour cream. Stir to combine and continue to cook on low the remaining 30 minutes.
Serve filling in taco shells with lettuce, shredded cheese and hot sauce.
375 calories | 8g fat, 23g carbs, 53g protein