Ingredients
Scale
- 3 lbs Boneless Skinless Chicken Breasts
- 24 oz Jar of Mild or Medium Salsa
- 1 can (15 oz) Black Beans, drained and rinsed
- 1 can (15 oz) Whole Kernel Corn, drained
- 1 packet (1 oz) Low-Sodium Taco Seasoning
- 1/2 cup Chicken Broth or Water
- Optional: Fresh cilantro, lime wedges, or Greek yogurt for topping
Instructions
- Start by placing the raw chicken breasts at the bottom of your slow cooker in an even layer. Sprinkle the entire packet of taco seasoning over the chicken. Pour the drained black beans and drained corn over the meat. Finally, pour the entire jar of salsa and the chicken broth on top. There is no need to stir at this stage; the flavors will meld perfectly during the cooking process.
- Secure the lid on your crockpot and ensure it is set to the correct vent position. Set the temperature to “High” for 3 to 4 hours or “Low” for 6 to 8 hours. The chicken is ready when it reaches an internal temperature of 165°F and pulls apart easily with a fork. Avoid opening the lid frequently, as this releases heat and extends the cooking time.
- Once the timer goes off, use two forks to shred the chicken directly inside the slow cooker. This allows the meat to absorb all the delicious juices and seasonings. Give everything a good stir to distribute the beans and corn evenly. Serve the chicken over a bed of rice, in warm tortillas, or over a fresh salad. Garnish with a squeeze of lime and fresh cilantro for a bright, zesty finish.
- Cook Time: 4 hours 5 minutes