Ingredients
Scale
- 3 lbs Boneless skinless chicken breasts
- 1 jar (24 oz) Chunky salsa (mild, medium, or hot)
- 1 can (15 oz) Black beans, drained and rinsed
- 1 can (15 oz) Whole kernel corn, drained
- 2 tbsp Taco seasoning (or 1 packet)
- 1 block (8 oz) Low-fat cream cheese
- Optional: Fresh cilantro, lime wedges, or shredded cheese for topping
Instructions
- Place the raw chicken breasts at the bottom of your slow cooker in a single layer. Sprinkle the taco seasoning evenly over the meat. Pour the drained black beans and drained corn directly over the chicken. Finally, empty the entire jar of salsa on top, ensuring the chicken is completely covered by the liquid.
- Secure the lid on the crockpot. Set the temperature to “Low” and cook for 6 to 7 hours. If you are in a time crunch, you can set the temperature to “High” and cook for 3 to 4 hours. Avoid opening the lid during the process to keep the heat trapped inside. The chicken is ready when it reaches an internal temperature of 165°F and pulls apart easily with a fork.
- Once the cooking time is up, use two forks to shred the chicken directly in the pot. Add the block of cream cheese (cut into cubes for faster melting) and stir until it fully incorporates into the salsa, creating a rich, creamy sauce. Serve the mixture immediately over rice, inside taco shells, or as a high-protein filling for a baked potato.
- Cook Time: 6 hours 5 minutes