Ingredients
Scale
- 3 lbs Boneless Skinless Chicken Breasts or Thighs
- 1 jar (16 oz) Chunky Salsa (mild, medium, or hot)
- 1 packet (1 oz) Low-Sodium Taco Seasoning
- 1 can (15 oz) Black Beans, drained and rinsed
- 1 can (15 oz) Whole Kernel Corn, drained
- 1/2 cup Low-Sodium Chicken Broth (optional for extra moisture)
- Fresh Cilantro and Lime Wedges for serving
Instructions
- Step 1: Preparation. Place your chicken breasts or thighs at the bottom of the slow cooker in a single layer. Sprinkle the taco seasoning evenly over the meat. Pour the entire jar of salsa, the drained black beans, and the drained corn over the chicken. If you prefer a more “saucy” consistency, add the half cup of chicken broth now. Do not worry about stirring; the heat will distribute the flavors perfectly during the cooking process.
- Step 2: Cooking. Cover the crockpot with its lid. Set the temperature to “Low” for 6 to 8 hours or “High” for 3 to 4 hours. For the most tender, easy-to-shred results, the low and slow method is highly recommended. Avoid opening the lid during the first few hours to ensure the internal temperature stays consistent and the chicken cooks through safely.
- Step 3: Plating. Once the chicken is fork-tender, use two forks to shred the meat directly inside the crockpot. Stir the shredded chicken into the juices, beans, and corn so every bite is coated. Serve immediately over rice, inside warm tortillas, or on top of a bed of greens. Garnish with fresh cilantro and a squeeze of lime to brighten the flavors.
- Cook Time: 6 hours 5 minutes