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
- 2 tablespoons Low-Sodium Taco Seasoning
- 1 tablespoon Lime Juice
- Fresh Cilantro (optional garnish)
Instructions
- Place the raw chicken breasts at the bottom of your crockpot 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 on top. Do not stir yet; leaving the salsa on top helps keep the chicken moist during the cooking process.
- Cover the crockpot with its lid. Set the temperature to “High” for 3.5 to 4 hours, or “Low” for 7 to 8 hours. The chicken is ready when it reaches an internal temperature of 165°F and shreds easily with a fork. Avoid opening the lid during the cooking process, as this releases heat and increases the cooking time.
- Once the chicken is fully cooked, use two forks to shred the meat directly in the slow cooker. Stir the shredded chicken into the salsa and vegetable mixture so every piece absorbs the juices. Drizzle with lime juice and toss in fresh cilantro. Serve immediately over rice, in tortillas, or atop a bed of greens for a high-protein, low-carb meal.
- Cook Time: 4 hours 5 minutes