Ingredients
Scale
- 3 lbs Boneless Skinless Chicken Breasts
- 24 oz Jar of Mild or Medium Chunky Salsa
- 1 can (15 oz) Black Beans, drained and rinsed
- 1 can (15 oz) Whole Kernel Corn, drained
- 1 packet (1 oz) Taco Seasoning
- 1 tbsp Garlic Powder
- Fresh Cilantro (optional for garnish)
- Lime wedges (optional for serving)
Instructions
- Preparation: Open your slow cooker and spray the inside with a light coating of non-stick cooking spray to make cleanup easier later. Place the whole chicken breasts at the bottom of the crockpot in a single layer. Sprinkle the taco seasoning and garlic powder evenly over the top of the chicken.
- Cooking: Pour the entire jar of salsa over the seasoned chicken. Add the drained black beans and drained corn on top. Do not stir the ingredients; simply cover the slow cooker with the lid. Set the temperature to “High” for 4 hours or “Low” for 7 to 8 hours. Walk away and enjoy your day while the crockpot does all the work.
- Plating: Once the cook time is complete, remove the lid. Use two forks to shred the chicken directly in the pot, allowing it to soak up all the flavorful juices. Stir everything together so the beans and corn are well-distributed. Serve the mixture in bowls, over rice, or in tortillas. Top with fresh cilantro and a squeeze of lime for a bright finish.
- Cook Time: 4 hours 5 minutes