Trim off any large pieces of fat from your chicken breasts, and place them into your slow cooker.

Add ½ jar of salsa.

Turn the slow cooker on high and cook for 3 hours. If you are using an Instant Pot that just has a regular slow cook setting, you will probably need more like 4 hours.

When chicken is fully cooked, use 2 forks to shred the chicken.

If you are using the slow cook setting on your Instant Pot, set it to sauté for 5 minutes to boil off any extra water in your sauce. If you don’t have an Instapot, you can use a slotted spoon to scoop out your saucy chicken, leaving excess liquid behind, or dump it all into a saucepan and cook for 5 minutes over medium-high heat to boil off the excess liquid.

When you are ready to serve, drain and rinse black beans.

Then cut around your avocado with a sharp knife and pull apart the two halves. Remove the pit, and cut thin slices through the flesh on both sides of the avocado. Then peel off rind.

Warm or toast the corn tortillas as recommended on the package. You can stack them, wrap in foil, and warm in a 350-degree oven for 10 minutes, toast them in a dry skillet or over a gas flame or grill, or wrap them in slightly damp paper towels and microwave for 2 minutes.

When the tortillas are warm and pliable, top each with chicken, black beans, avocado slices, and an spoonful of salsa, and serve.