Ingredients
Scale
- 3 lbs Boneless Skinless Chicken Breasts
- 1 jar (24 oz) Chunky Mild or Medium Salsa
- 1 can (15 oz) Black Beans, drained and rinsed
- 1 can (15 oz) Whole Kernel Corn, drained
- 1 packet (1 oz) Low-Sodium Taco Seasoning
- 1/2 cup Chicken Broth or Water
- Optional for serving: Rice, tortillas, or Greek yogurt (as a sour cream substitute)
Instructions
- Place the raw chicken breasts at the bottom of your slow cooker in a single layer. Sprinkle the taco seasoning evenly over the meat. Pour the drained black beans and corn over the chicken, then finish by pouring the entire jar of salsa and the chicken broth on top. Do not worry about stirring yet; the juices will mingle naturally as they heat up.
- Cover the crockpot with its lid. Set the temperature to “Low” and cook for 6 to 7 hours, or set it to “High” and cook for 3 to 4 hours. You want the chicken to reach an internal temperature of 165°F and be tender enough to pull apart easily with a fork.
- Once the cooking time is complete, use two forks to shred the chicken directly inside the crockpot. Stir the shredded meat back into the salsa and bean mixture so it absorbs all the delicious juices. Serve immediately over a bed of rice, inside warm tortillas, or even over greens for a high-protein taco salad.
- Cook Time: 6 hours 5 minutes