Ingredients
Scale
- 3 lbs Boneless Skinless Chicken Breasts or Thighs
- 24 oz Jar of Mild or Medium Salsa
- 1 can (15 oz) Black Beans, drained and rinsed
- 1 can (15 oz) Whole Kernel Corn, drained
- 2 packets Taco Seasoning (or 4 tbsp homemade)
- 1 block (8 oz) Low-Fat Cream Cheese (optional for creaminess)
- Fresh Cilantro and Lime wedges for garnish
Instructions
- Step 1: Layering the Ingredients: Place the raw chicken breasts or thighs at the bottom of your slow cooker in a single layer. Sprinkle the taco seasoning packets evenly over the meat. Pour the entire jar of salsa over the chicken, followed by the drained black beans and corn. Do not stir the ingredients yet; layering helps the chicken stay moist and prevents the beans from getting too mushy during the initial cook time.
- Step 2: Slow Cooking: Cover the crockpot with its lid. Set the temperature to “High” for 4 hours or “Low” for 7 to 8 hours. If you are using the optional cream cheese for a creamier texture, place the block right on top of the other ingredients during the last 30 minutes of cooking. The chicken is ready when it reaches an internal temperature of 165°F and shreds easily with a fork.
- Step 3: Shredding and Serving: Use two forks to shred the chicken directly inside the crockpot. This allows the meat to soak up all the flavorful juices, salsa, and spices. Stir everything together until the beans, corn, and chicken are well incorporated. Serve immediately while hot. You can set up a “Build Your Own” station with tortillas, chips, or bowls so guests can customize their own plates.
- Cook Time: 4 hours 5 minutes