Ingredients
- 1½ lbs boneless, skinless chicken breasts
- 1 (16 oz) jar salsa — your favorite brand
- 1 (1 oz) packet taco seasoning
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn kernels
Instructions
- Season the chicken. Place the chicken breasts in the bottom of your slow cooker and sprinkle the taco seasoning evenly over both sides.
- Add everything else. Pour the salsa over the chicken, then scatter the black beans and corn around and over the top. Stir gently to combine — no need to be precious about it.
- Cook low and slow. Cover and cook on LOW for 4 to 5 hours (or HIGH for 2 to 3 hours), until the chicken is fall-apart tender.
- Shred. Transfer the chicken to a cutting board and shred it with two forks — it should fall apart. Return the shredded chicken to the slow cooker and stir it into the sauce.
- Serve it your way. Pile into warm tortillas, spoon over cilantro-lime rice, toss into salads, or load into bowls with your favorite toppings.
💡 Meal-prep tips
Control the heat with your salsa: mild for the family, hot for the brave. Leftovers keep 4 days in the fridge and freeze beautifully for up to 3 months — thaw overnight and warm in a skillet. For extra richness, stir in 4 oz of cream cheese during the last 30 minutes (that makes 6 ingredients, but we won't tell). Chicken thighs work just as well; cook 30 minutes less.
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