Ingredients
Scale
- 4 lbs Boneless Skinless Chicken Breasts
- 1 jar (24 oz) Chunky Mild or Medium Salsa
- 1 packet (1 oz) Low-Sodium Taco Seasoning
- 1 can (15 oz) Black Beans, drained and rinsed
- 1 bag (12 oz) Frozen Sweet Corn
- 1/2 cup Water or Chicken Broth
- Salt and pepper to taste
Instructions
- Place the chicken breasts in an even layer at the bottom of your slow cooker. Sprinkle the taco seasoning evenly over the meat. Pour the entire jar of salsa, the drained black beans, and the frozen corn over the top. Add the water or chicken broth to provide enough moisture for the slow cooking process. Do not worry about stirring yet; the flavors will meld as they heat up.
- Cover the crockpot with its lid. Set the temperature to “Low” for 6 to 7 hours or “High” for 3 to 4 hours. You want the chicken to reach an internal temperature of 165°F and be tender enough to pull apart easily with a fork. Avoid lifting the lid during the cooking process to keep the steam trapped inside.
- Once the chicken is fully cooked, use two forks to shred the breasts directly in the pot. Stir the shredded chicken into the salsa and bean mixture until everything is well combined and the meat is coated in the sauce. Divide the mixture into eight equal meal prep containers. You can serve this over cauliflower rice, greens, or eat it exactly as it is for a low-carb, high-protein feast.
- Cook Time: 6 hours 5 minutes