Slow Cooker Mexican Torte

1# boneless skinless chicken breasts

1 medium onion, chopped

1/2 tsp. garlic salt

1/4 tsp. black pepper

15 oz. seasoned black beans, drained

15 oz. diced tomatoes with green chiles

4 8" tortillas

shredded cheddar cheese

lettuce, tomato, salsa, guacamole and/or sour cream for fixings

Cut chicken into bite size chunks, throw in skillet with onion and brown on all sides.

Season this mixture with salt and pepper.

Stir in beans and tomatoes.

Place wide strips of foil in slow-cooker, so you can easily lift out torte when done. Spray well with cooking spray.

Place 1 tortilla on bottom of cooker, layer on chicken mixture then cheese. Repeat.

Finish with a sprinkle of cheese.

Cook on low 4 to 5 hours.

Cool 10 minutes in cooker and gently lift out.

Add toppings and serve.