Ingredients
Scale
- 3 lbs Boneless Skinless Chicken Breasts or Thighs
- 1 jar (24 oz) Chunky Salsa (mild, medium, or hot)
- 1 can (15 oz) Black Beans, rinsed and drained
- 1 can (15 oz) Whole Kernel Corn, drained
- 2 tablespoons Taco Seasoning (or one packet)
- 1/2 cup Chicken Broth or Water
- Optional for serving: Brown rice, cauliflower rice, or tortillas
Instructions
- Place the chicken breasts or thighs at the bottom of your slow cooker in a single layer if possible. Sprinkle the taco seasoning evenly over the meat. Pour the drained black beans and corn over the chicken, then finish by pouring the entire jar of salsa and the chicken broth on top. Do not worry about stirring yet; the juices will naturally circulate as the chicken cooks.
- Cover the crockpot with its lid. Set the temperature to “Low” for 7 to 8 hours or “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 lifting the lid during the cooking process, as this releases steam and increases the cooking time.
- Once the cooking time is complete, use two forks to shred the chicken directly in the pot. The meat will soak up the surrounding juices, beans, and corn, becoming incredibly flavorful. Give everything a good stir to ensure even distribution. Portion the mixture into eight airtight meal prep containers. You can serve this over a bed of greens, rice, or inside a low-carb wrap.
- Cook Time: 4 hours 5 minutes