Ingredients
Scale
- 3 lbs Boneless Skinless Chicken Breasts (or Ground Turkey)
- 2 cans (15 oz each) Black Beans, drained and rinsed
- 1 bag (12 oz) Frozen Sweet Corn
- 1 jar (24 oz) Chunky Salsa (mild, medium, or hot)
- 2 packets Taco Seasoning (or 1/2 cup homemade)
- 1/2 cup Low-Sodium Chicken Broth
- For Serving: Corn tortillas, shredded lettuce, Greek yogurt (as a sour cream sub), and lime wedges.
Instructions
- Step 1: Layer the Ingredients
Take your slow cooker insert and place the chicken breasts or ground turkey at the very bottom. Pour the chicken broth over the meat to ensure it stays moist during the long cooking process. Sprinkle both packets of taco seasoning evenly over the protein. Next, layer the drained black beans and the frozen corn on top. Do not stir yet; layering helps the flavors meld without the beans getting too mushy. - Step 2: Slow Cook to Perfection
Pour the entire jar of chunky salsa over the top of the layers. Cover the crockpot with its lid. Set the temperature to “Low” for 7 to 8 hours or “High” for 3.5 to 4 hours. You will know it is ready when the chicken easily pulls apart with a fork or the ground meat is fully browned and infused with the salsa juices. The house will smell incredible by the time the fourth quarter rolls around. - Step 3: Shred and Serve
Once the cooking time is complete, use two forks to shred the chicken directly in the pot. If using ground meat, just use a wooden spoon to break it into smaller crumbles. Stir everything together so the beans, corn, and meat are perfectly coated in the thickened sauce. Set the crockpot to “Warm” and let guests build their own tacos or bowls straight from the pot. Serve with tortillas and your favorite budget-friendly toppings.
- Cook Time: 4 hours 5 minutes