Ingredients
Scale
- 3 lbs Boneless Skinless Chicken Breasts ($12.00)
- 2 jars (16 oz each) Mild or Medium Salsa ($4.00)
- 1 packet Taco Seasoning ($1.00)
- 1 can (15 oz) Black Beans, drained and rinsed ($0.90)
- 1 can (15 oz) Whole Kernel Corn, drained ($0.90)
- 1/2 cup Chicken Broth or Water (Optional)
Instructions
- Open your slow cooker and place the chicken breasts at the bottom in a single layer. Sprinkle the taco seasoning evenly over the meat. Pour the drained black beans and corn over the top, then finish by emptying both jars of salsa over everything. Ensure the chicken is mostly covered by the salsa to keep it moist during the long cooking process.
- Place the lid on the crockpot and secure it. Set the temperature to “Low” for 7 to 8 hours or “High” for 3.5 to 4 hours. Avoid lifting the lid during the cooking process, as this releases steam and increases the cooking time. The chicken is ready when it reaches an internal temperature of 165°F and pulls apart easily with a fork.
- Once the chicken is fully cooked, use two forks to shred the breasts directly inside the crockpot. Stir the shredded meat into the salsa and bean mixture so every piece of chicken is coated in the flavorful juices. Serve it immediately over rice, inside tortillas, or on top of a bed of greens for a high-protein salad.
- Cook Time: 4 hours 5 minutes