In a large slow cooker, add chicken breasts and 2 cups salsa. Cook for 6 hours on HIGH or 8 to 10 hours on LOW until chicken shreds easily. Shred chicken and allow chicken to remain soaking in juice. When serving, use a straining ladle to drain excess juice prior to scooping on tortilla chips.
Arrange tortilla chips on a plate.
Spread shredded chicken, tomatoes, avocado, black beans, and salsa evenly over tortilla chips.
Dig in and enjoy!