Ingredients
Scale
- 2 lbs Boneless Skinless Chicken Breasts
- 1 jar (16 oz) Chunky Salsa (mild, medium, or hot)
- 1 can (15 oz) Black Beans, drained and rinsed
- 1 can (15 oz) Sweet Corn, drained
- 1 packet (1 oz) Low-Sodium Taco Seasoning
- 4 oz Low-Fat Cream Cheese (optional, for creaminess)
- Fresh Cilantro or Lime wedges for garnish
Instructions
- Place the raw chicken breasts at the bottom of your slow cooker in a single layer. Sprinkle the entire packet of taco seasoning evenly over the meat. Pour the drained black beans and drained corn over the chicken. Finally, pour the entire jar of salsa over the top, ensuring all the chicken is covered. Do not stir the ingredients yet; layering helps the chicken stay moist during the cooking process.
- Cover the crockpot with its lid. Set the temperature to “Low” for 7 to 8 hours or “High” for 3 to 4 hours. The chicken is done when it reaches an internal temperature of 165°F and shreds easily with a fork. If you are using the optional cream cheese, place the block on top of the mixture during the last 30 minutes of cooking to let it soften.
- Once the cooking time is up, use two forks to shred the chicken directly inside the slow cooker. If you added cream cheese, stir the mixture vigorously until the cheese is fully incorporated and the sauce becomes creamy. Let it sit for 5 minutes to allow the juices to thicken. Serve the mixture over rice, in tortillas, or over a bed of greens for a high-protein bowl.
- Cook Time: 4 hours 5 minutes