Ingredients
Scale
- 3 lbs Boneless Skinless Chicken Breasts (bulk pack)
- 2 jars (16 oz each) Mild or Medium Salsa
- 2 cans (15 oz) Black Beans, drained and rinsed
- 1 bag (12 oz) Frozen Sweet Corn
- 2 packets Low-Sodium Taco Seasoning
- 1 block (8 oz) Fat-Free or Low-Fat Cream Cheese (optional for creaminess)
- Fresh cilantro or lime wedges for garnish (optional)
Instructions
- Open your slow cooker and place the raw chicken breasts at the very bottom in a single layer. Sprinkle both packets of taco seasoning evenly over the meat. Pour the drained black beans and the frozen corn over the chicken. Finally, pour both jars of salsa over the top, ensuring all the ingredients are covered. If you are using cream cheese for a creamier texture, place the whole block right on top of the salsa.
- Place the lid on the crockpot and ensure it is sealed tightly. Set the temperature to “Low” for 6 to 7 hours or “High” for 3 to 4 hours. For the best, most tender results, the low setting is highly recommended. Avoid opening the lid during the cooking process, as this releases steam and increases the cooking time.
- Once the chicken is fully cooked and tender, use two forks to shred the meat directly inside the slow cooker. The chicken should pull apart easily. Stir everything together so the shredded chicken, beans, corn, and sauce are well combined. If you added cream cheese, stir vigorously until it melts into a smooth, creamy sauce. Serve the mixture over rice, in tortillas, or even over a bed of greens for a high-protein salad.
- Cook Time: 6 hours 5 minutes