Ingredients
Scale
- 3 lbs Boneless Skinless Chicken Breasts
- 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
- 1 packet (1 oz) Low-Sodium Taco Seasoning
- 1 cup Plain Non-Fat Greek Yogurt (added at the end for creaminess and extra protein)
- 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. Sprinkle the entire packet of taco seasoning over the chicken. Pour the drained black beans and drained corn directly on top of the seasoned meat.
- Empty the entire jar of salsa over the ingredients. Use a spoon to spread the salsa evenly so it covers the chicken completely. This moisture ensures the chicken stays juicy and tender during the long cooking process. Do not add water; the juices from the chicken and salsa provide plenty of liquid.
- Place the lid on the crockpot. Set the temperature to “Low” for 7 to 8 hours or “High” for 3 to 4 hours. Walk away and enjoy your day. You will know it is done when the chicken easily pulls apart with a fork.
- Once the chicken is fully cooked, use two forks to shred the meat directly inside the crockpot. Once shredded, stir in the one cup of plain Greek yogurt. This creates a creamy, high-protein sauce without the fat found in heavy cream or cheese. Mix until everything is well combined and heated through.
- Serve the mixture immediately. You can spoon it over rice, tuck it into corn tortillas, or serve it over a bed of greens for a high-protein taco salad. Garnish with fresh cilantro or a squeeze of lime to brighten the flavors.
- Cook Time: 4 hours 5 minutes