Creamy Chicken Nachos

2 -10 oz cans cream of chicken soup
1 can black beans, drained (optional)
1- 10 oz can Ro*Tel
1 C shredded Cheddar cheese
2 large chicken breasts, diced
Salt and pepper to taste

Put all ingredients into a slow cooker.  Cook on low for four to six hours or on high for two or three hours.  Serve over tortilla chips, garnished with sour cream, guacamole, salsa, sliced jalapeno pepper, sliced black olives.