Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 jar (16 oz) of your favorite red salsa (mild, medium, or hot)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) whole kernel corn, drained
- 1 packet (1 oz) taco seasoning
- 1 tablespoon lime juice (bottled is fine for no-prep)
- Optional for serving: Corn tortillas, Greek yogurt (as a high-protein sour cream swap), and fresh cilantro
Instructions
- Place the raw chicken breasts at the bottom of your slow cooker. Ensure they are in a relatively flat layer so they cook evenly. Sprinkle the entire packet of taco seasoning directly over the chicken. Pour the drained black beans and drained corn on top. Finally, pour the entire jar of salsa over the ingredients, ensuring the chicken is completely covered. Do not stir yet; leaving the salsa on top helps keep the chicken moist during the long cooking process.
- Cover the slow cooker with its lid. Set the temperature to “Low” for 7 to 8 hours or “High” for 3 to 4 hours. You will know it is ready when the chicken is tender and easily pulls apart with a fork. Resist the urge to peek; opening the lid lets out steam and increases the total cook time. The slow cooker creates its own juices, turning the salsa and seasoning into a rich, savory sauce.
- Once cooked, use two forks to shred the chicken directly inside the slow cooker. Stir everything together so the shredded meat absorbs the flavorful liquid, beans, and corn. Stir in the lime juice for a final pop of brightness. Serve the mixture inside warm tortillas. Top with a dollop of Greek yogurt for extra protein and a sprinkle of cilantro for a festive green touch that pops against the red salsa.
- Cook Time: 4 hours 5 minutes