Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts (or thighs)
- 1 jar (16 oz) of your favorite chunky salsa
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) whole kernel corn, drained
- 1 tablespoon taco seasoning (homemade or store-bought)
- 2 cups uncooked long-grain white rice
- 4 cups water (for cooking rice separately)
- Optional: Fresh cilantro or a squeeze of lime for garnish
Instructions
- Start by lightly greasing the inside of your slow cooker with non-stick spray or a small amount of oil. Place the chicken breasts at the bottom in a single layer. Sprinkle the taco seasoning evenly over the meat. Pour the entire jar of salsa over the chicken, ensuring each piece is well-covered. Add the drained black beans and drained corn on top of the salsa layer. Do not stir yet; leaving the chicken at the bottom ensures it stays moist during the cooking process.
- Cover the crockpot with its lid. Set the temperature to “Low” and cook for 6 to 8 hours, or set it to “High” and cook for 3 to 4 hours. You will know the chicken is ready when it reaches an internal temperature of 165°F and shreds easily with a fork. About 20 minutes before you are ready to eat, prepare the white rice on the stovetop according to the package instructions (usually 2 cups of rice to 4 cups of water).
- Remove the chicken from the crockpot and place it on a large plate or cutting board. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the crockpot and stir it into the salsa, beans, and corn mixture to let the meat soak up all the flavorful juices. To serve, scoop a generous portion of rice into four bowls and top each with a large ladle of the chicken mixture. Garnish with cilantro or lime if your budget allows for extras!
- Cook Time: 4 hours 10 minutes