Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 cup low-sodium chicken bone broth (for extra protein)
- 1 jar (16 oz) salsa verde or chunky tomato salsa
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional toppings: Greek yogurt (as a sour cream sub), avocado, and cilantro
Instructions
- Start by trimming any excess fat from the chicken breasts. Place the chicken at the bottom of your Crockpot in a single layer. In a small bowl, whisk together the chili powder, cumin, garlic powder, salt, and pepper. Rub this spice blend evenly over both sides of the chicken to ensure maximum flavor penetration during the long cook time.
- Pour the chicken bone broth and the jar of salsa over the seasoned chicken. Add the rinsed black beans and frozen corn on top. Do not stir the ingredients yet; leaving the chicken at the bottom ensures it stays submerged in the liquids, which prevents it from drying out. Secure the lid tightly on the slow cooker.
- Set your Crockpot to the “Low” setting and cook for 6 hours. While you can cook it on “High” for 3 to 4 hours, the “Low” setting results in a much more tender texture. Avoid opening the lid during the process, as this releases steam and increases the cooking time.
- Once the timer goes off, remove the chicken breasts and place them in a large bowl. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the Crockpot and stir everything together, allowing the meat to soak up the remaining juices for 5 to 10 minutes. Serve hot over a bed of cauliflower rice or greens to keep the protein-to-carb ratio high.
- Cook Time: 6 hours 15 minutes