Ingredients
Equipment
Method
Layering
- Pour the salsa into the bottom of your Crockpot to create a protective layer. Add the boneless skinless chicken breast, taco seasoning, rinsed black beans, and frozen corn. Stir everything well to ensure the chicken is coated and nestled into the sauce.
Cooking & Shredding
- Cook the mixture on LOW for 8 hours or on HIGH for 4 hours. Verify that the internal temperature of the chicken reaches 165°F using a meat thermometer to ensure it is fully cooked.
- Once cooked, shred the tender chicken directly in the Slow Cooker using a fork.
Nutrition
Notes
For enhanced flavor, incorporate a "Citrus-Cilantro Flash Finish" by stirring in fresh lime juice and cilantro just before serving. To easily shred the cooked chicken, use a hand mixer directly in the slow cooker on a low speed. If the mixture appears too watery, let it sit uncovered on the 'Warm' setting for about 10 minutes to thicken. Always thaw chicken safely in the refrigerator before cooking in a slow cooker to prevent bacterial growth. Remember to rinse black beans thoroughly to avoid a muddy sauce and place salsa at the bottom of the crockpot to prevent sticking. This versatile chicken is excellent in burrito bowls, salads, or tacos, and can be stored in the fridge for up to 4 days or frozen for up to 3 months.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.