Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts
- 1 jar (16 oz) chunky salsa (choose your preferred heat level)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) whole kernel corn, drained
- 1 packet (1 oz) taco seasoning or 3 tablespoons of homemade blend
- 1 can (4 oz) diced green chiles
- 1/4 cup fresh cilantro, chopped (for garnish)
- Lime wedges for serving
Instructions
- Place the boneless chicken breasts in a single layer at the bottom of your crock pot.
- Sprinkle the taco seasoning evenly over both sides of the chicken.
- Add the drained black beans and the drained corn on top of the chicken.
- Pour the entire jar of salsa and the diced green chiles over the other ingredients. Do not stir yet; let the salsa coat the chicken.
- Place the lid on the crock pot and lock it if your model allows.
- Cook on the Low setting for 6 to 8 hours or on the High setting for 3 to 4 hours. The chicken should be very tender.
- Carefully remove the chicken breasts and place them on a large plate or cutting board.
- Use two forks to shred the chicken into bite-sized pieces.
- Return the shredded chicken to the crock pot and stir everything together so the meat absorbs the juices.
- Let it sit on the “Warm” setting for 10 minutes before serving. Garnish with fresh cilantro and a squeeze of lime.
- Cook Time: 8 hours