Ingredients
Scale
- 2 lbs Chicken Breast or Thighs ($8.50)
- 1 jar (16 oz) Chunky Salsa ($2.00)
- 2 cans (15 oz) Black Beans, rinsed ($1.60)
- 1 bag (12 oz) Frozen Corn ($1.25)
- 2 cups Long Grain White Rice ($1.00)
- 1 packet Taco Seasoning ($0.80)
- 1 Yellow Onion, diced ($0.75)
- 2 cloves Garlic, minced ($0.25)
- Optional: Lime wedges or Cilantro ($1.00)
Instructions
- Place the raw chicken breasts or thighs at the bottom of the slow cooker. Sprinkle the taco seasoning evenly over the meat. Add the diced onion and minced garlic on top. Pour the entire jar of salsa over the chicken, ensuring it is well-covered to prevent drying out during the long cook time.
- Cover the crockpot with the lid and set it to “Low” for 6 to 7 hours or “High” for 3 to 4 hours. About two hours before the cooking time ends, add the rinsed black beans and the frozen corn to the pot. Stir gently to incorporate them into the salsa liquid without breaking the chicken apart yet.
- While the chicken finishes, cook the 2 cups of white rice according to the package instructions (usually 2 cups rice to 4 cups water). Once the chicken is tender and fully cooked, use two forks to shred the meat directly in the slow cooker. Stir the shredded meat back into the bean and corn mixture so it absorbs all the flavorful juices.
- Scoop a generous portion of cooked white rice into four large bowls. Top each bowl with a heavy ladle of the salsa chicken, bean, and corn mixture. If your budget allows, garnish with a squeeze of lime or a sprinkle of fresh cilantro for a bright finish.
- Cook Time: 6 hours 15 minutes