Ingredients
Scale
- 2 lbs Chicken Breasts or Pork Loin (trimmed)
- 1 jar (16 oz) Chunky Salsa (choose mild, medium, or hot)
- 1 packet (1 oz) Low-sodium Taco Seasoning
- 1 can (15 oz) Black Beans, drained and rinsed
- 1/2 cup Frozen Corn
- 1/4 cup Chicken Broth or water
- Optional: Corn or Flour Tortillas, Fresh Cilantro, Lime Wedges
Instructions
- Place your raw protein (chicken or pork) directly into the bottom of the slow cooker insert. Pour the chicken broth or water over the meat to ensure it stays moist during the long cooking process. Sprinkle the entire packet of taco seasoning evenly over the meat, then top it with the jar of salsa, black beans, and frozen corn. Do not worry about stirring; the heat will distribute the flavors perfectly as it cooks.
- Cover the slow cooker with its lid. Set the temperature to “Low” for 6 to 8 hours or “High” for 3 to 4 hours. For the most tender, shreddable results, the low and slow method is highly recommended. Avoid opening the lid during the cooking process, as this releases steam and increases the cook time. You will know it is ready when the meat pulls apart easily with a fork.
- Once the cooking time is up, use two forks to shred the meat directly inside the slow cooker, mixing it thoroughly with the juices, beans, and corn. Let the shredded meat sit in the liquid for 10 minutes to soak up all the extra flavor. Use a slotted spoon to scoop the mixture into warm tortillas. Top with fresh cilantro and a squeeze of lime for a bright, festive finish that cuts through the savory spices.
- Cook Time: 6 hours 5 minutes