Ingredients
Scale
- 3 lbs Boneless Skinless Chicken Breasts
- 2 jars (16 oz each) of your favorite Salsa (Mild, Medium, or Hot)
- 1 can (15 oz) Black Beans, drained and rinsed
- 1 can (15 oz) Whole Kernel Corn, drained
- 2 packets Taco Seasoning (or 4 tablespoons of homemade blend)
- 1 cup Chicken Broth (low sodium)
- Optional: Fresh cilantro and lime wedges for garnish
Instructions
- Step 1: Preparation – Spray the inside of your slow cooker with non-stick cooking spray or use a slow cooker liner for even easier cleanup. Place the raw chicken breasts at the bottom of the pot in a single layer. Pour the taco seasoning over the chicken, then add the drained black beans and corn. Finish by pouring both jars of salsa and the chicken broth over the top. Do not worry about stirring yet; the flavors will meld as it cooks.
- Step 2: Cooking – Place the lid on the crockpot and ensure it is sealed tightly. Set the temperature to “Low” for 7 to 8 hours or “High” for 3 to 4 hours. The chicken is finished when it reaches an internal temperature of 165°F and shreds easily with a fork. Resist the urge to open the lid during the cooking process, as this releases heat and increases the cooking time.
- Step 3: Plating – Once the cooking time is up, use two forks to shred the chicken directly in the pot. Stir everything together so the shredded meat absorbs the flavorful juices and salsa. Serve the mixture over rice, inside warm tortillas, or on top of a bed of greens for a high-protein salad. Garnish with fresh cilantro and a squeeze of lime to brighten the flavors before serving to your crowd.
- Cook Time: 4 hours 5 minutes