Ingredients
Scale
- 3 lbs Boneless Skinless Chicken Breasts
- 2 cans (15 oz) Black Beans, drained and rinsed
- 1 jar (24 oz) Chunky Mild or Medium Salsa
- 1 bag (12 oz) Frozen Sweet Corn
- 2 packets Taco Seasoning (Low Sodium preferred)
- 1/2 cup Water or Chicken Broth
- Fresh Lime juice (optional)
- Meal prep containers
Instructions
- Place the chicken breasts at the bottom of the crockpot in a single layer. Sprinkle both packets of taco seasoning evenly over the meat. Pour the jar of salsa, the drained black beans, and the frozen corn directly on top of the chicken. Add the water or chicken broth to ensure there is enough moisture for the slow-cooking process.
- Cover the crockpot with the lid. Set the temperature to “Low” for 7 to 8 hours or “High” for 3 to 4 hours. Avoid lifting the lid during the cooking process to keep the heat trapped inside. The chicken is finished when it reaches an internal temperature of 165°F and shreds easily with a fork.
- Once cooked, use two forks to shred the chicken directly in the crockpot. Stir the shredded meat into the salsa and bean mixture so every bite is flavorful. Squeeze fresh lime juice over the top for a bright finish. Divide the mixture evenly into eight meal prep containers. Store in the refrigerator for up to five days or freeze for up to three months.
- Cook Time: 4 hours 5 minutes