Ingredients
Scale
- 3 lbs boneless, skinless chicken breasts
- 1 jar (24 oz) chunky salsa (mild or medium)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) whole kernel corn, drained
- 1 packet (1 oz) low-sodium taco seasoning
- 1 cup chicken bone broth (for extra protein)
- 1 block (8 oz) light cream cheese
- Optional: Fresh cilantro and lime wedges for serving
Instructions
- Place the raw chicken breasts at the bottom of your slow cooker in a single layer. Pour the drained black beans and corn directly over the chicken. Sprinkle the taco seasoning evenly across the top. Pour the entire jar of salsa and the chicken bone broth over the mixture. Do not stir yet; letting the chicken sit at the bottom ensures it stays juicy and cooks evenly in the liquids.
- Place the block of light cream cheese right on top of the other ingredients. Cover the crockpot with the lid. Set the temperature to “High” for 4 hours or “Low” for 7 to 8 hours. The cream cheese will melt into the salsa and broth, creating a rich, high-protein sauce as it cooks. Resist the urge to open the lid, as this releases steam and increases the cooking time.
- Once the cook time is complete, remove the lid. Use two forks to shred the chicken breasts directly in the slow cooker; they should pull apart easily. Stir everything together until the cream cheese is fully incorporated and the sauce is smooth and creamy. Serve the mixture in bowls, over rice, or inside warm tortillas. Garnish with fresh cilantro and a squeeze of lime for a bright finish.
- Cook Time: 4 hours 5 minutes