Ingredients
Scale
- 3 lbs Frozen Chicken Breasts (approx. 5–6 large breasts)
- 2 cans (15 oz each) Black Beans, drained and rinsed
- 1 can (15 oz) Whole Kernel Corn, drained
- 1 jar (24 oz) Chunky Salsa (mild, medium, or hot)
- 1 packet (1 oz) Low-Sodium Taco Seasoning
- 1 cup Chicken Broth or Water
- 1/2 teaspoon Salt (optional, to taste)
Instructions
- Place the frozen chicken breasts directly into the bottom of your 6-quart or larger slow cooker. You do not need to thaw them first, which saves you a massive amount of time. Pour the drained black beans and corn over the top of the chicken. Sprinkle the taco seasoning evenly across the ingredients. Pour the jar of salsa and the chicken broth over everything, ensuring the chicken is mostly submerged in liquid to prevent drying out.
- Secure the lid on your crockpot. Set the heat to “Low” and cook for 6 to 8 hours, or set to “High” and cook for 4 hours. Because we are using frozen chicken, the low and slow method works best to ensure the meat stays tender and easy to shred. Avoid opening the lid during the cooking process, as this releases steam and extends the cooking time.
- Once the chicken is fully cooked and reaches an internal temperature of 165°F, use two forks to shred the breasts directly in the crockpot. The meat should pull apart effortlessly. Stir the shredded chicken back into the salsa and bean mixture so it absorbs all the juices. Serve immediately over rice, inside tortillas, or in a bowl with your favorite toppings like Greek yogurt (as a high-protein sour cream swap) or fresh lime.
- Cook Time: 6 hours 5 minutes