Ingredients
Scale
- 3 lbs Boneless Skinless Chicken Breasts
- 2 jars (16 oz each) Chunky Salsa (mild or medium)
- 2 cans (15 oz) Black Beans, drained and rinsed
- 1 can (15 oz) Whole Kernel Corn, drained
- 2 packets (1 oz each) Taco Seasoning
- 1/2 cup Water or Chicken Broth
- Optional for serving: Tortillas, shredded cheese, sour cream, and cilantro
Instructions
- Place the raw chicken breasts at the bottom of a 6-quart or larger slow cooker. Sprinkle both packets of taco seasoning evenly over the meat. Pour the drained black beans and corn over the top, followed by the two jars of salsa and the water. Do not stir yet; leaving the chicken at the bottom ensures it stays submerged in the juices and cooks through perfectly.
- Cover the crockpot with the lid. Set the temperature to “Low” for 6 to 7 hours or “High” for 3 to 4 hours. Cooking on low is recommended for the most tender, easy-to-shred chicken. Avoid opening the lid during the cooking process to keep the heat trapped inside.
- Once the chicken is fully cooked and tender, use two forks to shred the meat directly in the pot. Stir the shredded chicken into the beans, corn, and salsa juices to ensure every bite is coated in flavor. Keep the crockpot on the “Warm” setting and serve directly from the pot with your favorite taco shells or over a bed of rice.
- Cook Time: 6 hours 5 minutes