Ingredients
Scale
- 3 lbs Boneless Skinless Chicken Breasts or Thighs
- 1 jar (24 oz) Chunky Salsa (mild, medium, or hot)
- 2 cans (15 oz each) Black Beans, drained and rinsed
- 1 bag (12 oz) Frozen Corn
- 2 packets Low-Sodium Taco Seasoning
- 1/2 cup Low-Fat Greek Yogurt (added at the end for creaminess)
- Optional: Fresh cilantro, lime wedges, and brown rice for serving
Instructions
- Step 1: Layering the Base
Place the chicken breasts or thighs at the bottom of your slow cooker in a single layer. Sprinkle both packets of taco seasoning evenly over the meat. Pour the entire jar of salsa over the chicken, ensuring every piece is covered. This moisture prevents the chicken from drying out during the long cook time. - Step 2: Adding the Bulk
Add the drained black beans and the frozen corn on top of the salsa layer. Do not worry about stirring everything together yet; keeping the beans and corn on top prevents them from becoming too mushy. Secure the lid on your crockpot and set it to “Low” for 7-8 hours or “High” for 3.5-4 hours. - Step 3: Shredding and Finishing
Once the chicken is tender and pulls apart easily with a fork, remove the lid. Use two forks to shred the chicken directly in the pot. Once shredded, stir in the Greek yogurt to create a creamy, high-protein sauce. Let it sit for 5 minutes on the “Warm” setting to thicken. Serve over brown rice, in tortillas, or over a bed of greens.
- Cook Time: 4 hours 5 minutes