Place the chicken breasts in the bottom of a 6-quart slow cooker.

In a medium bowl, stir together the undrained Ro-Tel, rinsed black beans, chicken broth, taco seasoning, cumin, oregano, and salt.

Pour the seasoning mixture evenly over the chicken breasts in the slow cooker.

Cover and cook on LOW for 7 to 8 hours, or on HIGH for 3.5 to 4 hours, until the chicken is easily shredded.

Remove the chicken from the slow cooker and place it in a large bowl. Shred the chicken using two forks. Return the shredded chicken to the slow cooker and stir well to combine it thoroughly with the cooking liquid and beans.

Allow the mixture to sit on the Keep Warm setting for 10 minutes before serving, which lets the chicken absorb more flavor.