Ingredients
Scale
- 2 lbs boneless skinless chicken breasts (or lean ground beef)
- 1 jar (16 oz) of your favorite mild or medium salsa
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) whole kernel corn, drained
- 2 packets low-sodium taco seasoning
- 1/2 cup chicken broth or water
- Optional: Corn tortillas, shredded cheese, Greek yogurt (as a sour cream sub), and cilantro for serving
Instructions
- Place your raw chicken breasts at the bottom of the slow cooker in a single layer. Sprinkle both packets of taco seasoning evenly over the meat. Pour the drained black beans and corn directly on top of the chicken. Finally, pour the entire jar of salsa and the chicken broth over everything. Do not worry about stirring yet; the layers will meld perfectly as they cook.
- Cover the crockpot with its lid. Set the heat to “Low” for 6 to 8 hours or “High” for 3 to 4 hours. The “Low” setting usually results in more tender, easy-to-shred meat. Walk away and enjoy your day while the slow cooker does all the heavy lifting.
- Once the cook time is up, remove the lid. Use two forks to shred the chicken directly in the pot. It should fall apart effortlessly. Stir the shredded meat back into the juices and vegetables so every bite is coated in flavor. Serve the mixture in warm tortillas, over a bed of rice, or on top of greens for a high-protein taco salad.
- Cook Time: 6 hours 5 minutes