Crockpot Chicken Enchiladas! No oven meals, pt. 2.

Place the chicken breasts into the bottom of the slow cooker. Sprinkle the taco seasoning, salt, and black pepper on top of the chicken. Add black beans, zucchini, onion, bell pepper, crema, & enchilada sauce. Cover the slow cooker and cook on low for 4 hours or high for 6 hours. After the 4 or 6 hours, cut the tortillas into slices. Shred the chicken with two forks. Stir in the tortilla slices & the cheese into the chicken enchiladas. Re-cover the slow cooker and continue cooking for 30 minutes. Serve & enjoy!