Ingredients
Scale
- 3 lbs Boneless Skinless Chicken Breasts
- 2 jars (16 oz each) Chunky Salsa (mild or medium)
- 2 cans (15 oz each) Black Beans, drained and rinsed
- 1 bag (12 oz) Frozen Sweet Corn
- 2 packets Low-Sodium Taco Seasoning
- 1 cup Chicken Broth (or water)
- Optional: Fresh cilantro or lime wedges for garnish
Instructions
- Step 1: Layering the Ingredients. Place the raw chicken breasts at the bottom of your crockpot in a single layer. Pour the two packets of taco seasoning directly over the chicken. Add the drained black beans and the frozen corn on top of the seasoned chicken. This layering ensures the chicken stays moist while absorbing the most flavor from the spices.
- Step 2: Adding Liquids and Cooking. Pour both jars of salsa over the top of the beans and corn. Add the cup of chicken broth or water to provide enough moisture for the slow cooking process. Cover the crockpot with the lid. Set the temperature to “High” for 4 hours or “Low” for 7 to 8 hours. Avoid opening the lid during the cooking process to keep the heat trapped inside.
- Step 3: Shredding and Serving. Once the cook time is complete, remove the chicken breasts and place them in a large bowl. Use two forks or a hand mixer to shred the chicken into bite-sized pieces. Return the shredded chicken to the crockpot and stir it back into the salsa and bean mixture. Serve immediately over rice, inside tortillas, or as a high-protein salad topper.
- Cook Time: 4 hours 5 minutes