Ingredients
Scale
- 3 lbs Boneless skinless chicken breasts
- 24 oz Jar of your favorite chunky 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
- 8 oz Low-fat cream cheese (optional for creaminess)
- 1/2 cup Fresh cilantro, chopped (for garnish)
Instructions
- Place the raw chicken breasts at the bottom of your crockpot in a single layer. Pour the entire jar of salsa over the chicken. Add the drained black beans, drained corn, and sprinkle the taco seasoning evenly across the top. If you prefer a creamier texture, place the block of cream cheese right on top of the pile.
- Secure the lid on your slow cooker. Set the temperature to “Low” for 6 to 7 hours or “High” for 3 to 4 hours. We recommend the low setting for the most tender, juicy chicken. Do not open the lid during the cooking process, as this releases heat and increases the cooking time.
- Once the cook time is complete, use two forks to shred the chicken directly inside the crockpot. The meat should pull apart effortlessly. Stir everything together so the chicken absorbs the juices, salsa, and melted cream cheese. Serve immediately over rice, in tortillas, or over a bed of greens.
- Cook Time: 6 hours 5 minutes