Ingredients
Scale
- 4 lbs Boneless Skinless Chicken Breasts (Bulk pack)
- 2 jars (16 oz each) Mild or Medium Salsa
- 1 bag (12 oz) Frozen Mixed Bell Peppers and Onions
- 1 can (15 oz) Black Beans, drained and rinsed
- 1 bag (12 oz) Frozen Corn
- 2 tablespoons Taco Seasoning (or one pre-packed envelope)
- 1 cup Low-Sodium Chicken Broth
- Optional: Rice, Quinoa, or Cauliflower Rice for serving
Instructions
- Step 1: Preparation – Place the chicken breasts at the bottom of your slow cooker. Ensure they are spread out evenly so they cook at the same rate. Sprinkle the taco seasoning directly over the chicken. Pour both jars of salsa and the chicken broth over the top until the meat is mostly submerged. Dump the frozen peppers, onions, corn, and the rinsed black beans on top of the salsa layer. Do not stir yet; keeping the vegetables on top helps them maintain a better texture during the long cook time.
- Step 2: Cooking – Cover the crockpot with its lid and set the temperature. Cook on “Low” for 7 to 8 hours or on “High” for 3.5 to 4 hours. You will know the chicken is ready when it reaches an internal temperature of 165°F and pulls apart easily with a fork. Avoid opening the lid during the cooking process, as this releases steam and can add significant time to the total cook duration.
- Step 3: Plating – Once finished, use two forks to shred the chicken directly in the pot, mixing it with the juices, vegetables, and beans. If you are meal prepping, place 1 cup of cooked rice or cauliflower rice into eight separate containers. Top each container with an equal portion of the chicken mixture. Allow the containers to cool slightly before sealing them and placing them in the refrigerator or freezer. Garnish with fresh cilantro or a lime wedge if you have them on hand.
- Cook Time: 4 hours 5 minutes