Ingredients
Scale
- 3 lbs Boneless Skinless Chicken Breasts
- 2 cans (15 oz each) Black Beans, drained and rinsed
- 1 can (15 oz) Whole Kernel Corn, drained
- 1 jar (24 oz) Chunky Mild or Medium Salsa
- 1 packet (1 oz) Low-Sodium Taco Seasoning
- 1 cup Chicken Broth or water
- Optional: Fresh lime juice and cilantro for garnish
Instructions
- Place the raw chicken breasts at the bottom of your crockpot in a single layer. Pour the drained black beans and drained corn directly over the chicken. Sprinkle the taco seasoning packet evenly across the top of the beans and corn.
- Pour the entire jar of salsa over the mixture. Add one cup of chicken broth or water to provide enough moisture for the chicken to stay tender. Cover the crockpot with the lid and set it to cook on High for 4 hours or Low for 7 to 8 hours.
- Once the cook time is complete, remove the chicken breasts and place them in a large bowl. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the crockpot and stir everything together so the meat absorbs the juices. Serve immediately or portion into eight meal prep containers.
- Cook Time: 4 hours 5 minutes