Combine chicken breasts, salsa, black beans, water and taco seasoning mix in a large slow cooker, stirring to combine all the ingredients. Cover and cook on HIGH 4 to 5 hours or LOW for 8 hours. Uncover and use two forks to shred chicken breasts* Turn slow cooker to warm and let stand, uncovered, 5 minutes to cool slightly.
Spoon chicken mixture into bowls. Top with shredded lettuce, tortilla chips, cheese and sour cream.
Store leftovers in a resealable container to use for next meal.
*If you have a vegetarian in the family, you can portion out some of the black beans before shredding the chicken for a veg friendly option at this point.
Recipe by Espresso and Cream at https://www.espressoandcream.com/2017/09/slow-cooker-taco-chicken-bowls.html