Ingredients
Scale
- 2.5 lbs Boneless Skinless Chicken Breasts (or Lean Ground Beef/Turkey)
- 2 packets Low-Sodium Taco Seasoning
- 1 jar (16 oz) Chunky Salsa (your choice of heat)
- 1 can (15 oz) Black Beans, drained and rinsed
- 1 can (15 oz) Whole Kernel Corn, drained
- 1/2 cup Chicken Broth or water
- Fresh Lime juice (optional)
- Optional toppings: Shredded cheese, Greek yogurt (as a sour cream sub), avocado, cilantro
Instructions
- Start by placing your raw protein (chicken breasts or ground meat) directly into the bottom of your slow cooker. If you are using ground meat, you do not even need to brown it first; just break it up slightly with a spoon. Sprinkle the taco seasoning packets evenly over the meat. Pour in the jar of salsa, the drained black beans, and the corn. Add the chicken broth to provide enough moisture for the slow cooking process. Do not worry about stirring yet; just get everything in the pot.
- Cover the crockpot with its lid. Set the temperature to “High” for 3 to 4 hours or “Low” for 6 to 7 hours. The slow cooker will do all the heavy lifting, tenderizing the meat and allowing the spices to penetrate deep into the protein. Avoid opening the lid during the cooking process, as this releases heat and extends the cook time. Once the timer is up, ensure the meat has reached an internal temperature of 165°F if using poultry.
- If you used chicken breasts, use two forks to shred the meat directly in the slow cooker. It should fall apart easily. Stir all the ingredients together so the beans, corn, and salsa create a thick, flavorful sauce. Squeeze fresh lime juice over the top for a bright finish. Serve the mixture in warm tortillas, over a bowl of cilantro-lime rice, or inside a hollowed-out bell pepper for a low-carb option. Top with your favorite garnishes and enjoy!
- Cook Time: 4 hours 5 minutes