Ingredients
Scale
- 3 lbs Boneless Skinless Chicken Breasts
- 1 jar (24 oz) Chunky Mild or Medium Salsa
- 1 can (15 oz) Black Beans, drained and rinsed
- 1 bag (12 oz) Frozen Sweet Corn
- 1 packet Taco Seasoning (low sodium preferred)
- 1/2 cup Low-sodium Chicken Broth
- Optional: Fresh cilantro and lime wedges for serving
Instructions
- Start by taking your slow cooker out and ensuring it is clean. Place the raw chicken breasts at the bottom of the pot in a single layer. Sprinkle the taco seasoning evenly over the top of the meat. Pour the drained black beans and the frozen corn directly over the chicken. Finally, pour the entire jar of salsa and the chicken broth over the top. Do not worry about stirring; the heat will distribute the flavors perfectly as it cooks.
- Place the lid firmly on the crockpot. Set the heat to “Low” for 6 to 7 hours or “High” for 3 to 4 hours. For the best, most tender results, the low setting is recommended. Avoid opening the lid during the cooking process, as this releases steam and increases the cooking time. The chicken is finished when it reaches an internal temperature of 165°F and pulls apart easily with a fork.
- Once the cooking time is up, use two forks to shred the chicken directly in the slow cooker. Stir the shredded meat into the salsa and bean mixture so it absorbs all the delicious juices. If you are meal prepping, portion the mixture into eight microwave-safe containers. Serve it over rice, inside tortillas, or on top of a bed of greens. Garnish with a squeeze of fresh lime and a sprinkle of cilantro to brighten the flavors.
- Cook Time: 6 hours 5 minutes