Ingredients
Scale
- 2 lbs Lean Ground Turkey or Ground Chicken
- 1 can (15 oz) Black Beans, drained and rinsed
- 1 can (15 oz) Kidney Beans, drained and rinsed
- 1 cup Frozen Corn
- 1 jar (16 oz) Chunky Salsa (mild, medium, or hot)
- 1 packet (1 oz) Low-Sodium Taco Seasoning
- 1 Small Onion, diced (optional)
- 1/2 cup Water or Chicken Broth
- Optional toppings: Shredded cheese, Greek yogurt, cilantro, lime wedges
Instructions
- Step 1: Layering the Ingredients
Start by placing the raw ground turkey or chicken at the bottom of your crockpot. Break it up slightly with a wooden spoon so it lays in an even layer. Pour the drained black beans, kidney beans, and frozen corn directly over the meat. Add the diced onion if you are using it. Sprinkle the entire taco seasoning packet over the top of the vegetables and beans. - Step 2: Adding Liquids and Setting
Pour the entire jar of salsa and the half-cup of water or chicken broth over the mixture. Do not stir it yet; leaving the salsa on top helps keep the moisture locked into the meat as it cooks. Secure the lid on your crockpot. Set the heat to “Low” for 6 to 7 hours or “High” for 3 to 4 hours. Walk away and enjoy your day while the slow cooker does the work. - Step 3: Shredding and Serving
Once the timer is up, remove the lid and use a sturdy spoon or a meat masher to break the ground meat into fine crumbles. Because it cooked in the salsa and juices, it will be incredibly tender and flavorful. Give everything a thorough stir to combine the beans, corn, and meat. Serve immediately in bowls, over rice, or inside warm tortillas. Top with a dollop of Greek yogurt for extra protein and a squeeze of fresh lime.
- Cook Time: 4 hours 5 minutes