Ingredients
Scale
- 2 lbs Boneless Skinless Chicken Breasts
- 2 cans (15 oz each) Black Beans, drained and rinsed
- 1 bag (16 oz) Frozen Sweet Corn
- 1 jar (24 oz) Mild or Medium Salsa
- 32 oz Low-Sodium Chicken Broth
- 2 tablespoons Taco Seasoning (or one packet)
- 1 teaspoon Garlic Powder
- Optional: Plain Greek Yogurt and Cilantro for garnish
Instructions
- Step 1: The Dump – Place the raw chicken breasts at the bottom of your slow cooker. Pour the drained black beans, frozen corn, and the entire jar of salsa over the chicken. Add the taco seasoning and garlic powder. Pour in the chicken broth until all ingredients are submerged. Do not worry about stirring yet; just let the layers sit.
- Step 2: The Walk – Secure the lid on your Crockpot. Set the heat to “Low” for 6 to 8 hours or “High” for 3 to 4 hours. This is the “walk” part of the recipe—go to work, run errands, or enjoy your afternoon. The slow cooker will do all the heavy lifting, breaking down the chicken fibers and allowing the spices to permeate the beans and broth.
- Step 3: The Shred and Serve – Once the cook time is complete, remove the chicken breasts with tongs and place them in a bowl. Use two forks to shred the meat; it should fall apart effortlessly. Return the shredded chicken to the pot and stir everything together. This distributes the flavors and creates a thick, hearty consistency. Ladle into bowls and top with a dollop of Greek yogurt for extra creaminess and an even higher protein boost.
- Cook Time: 6 hours 5 minutes