Description
A zesty, one-pot Tex-Mex feast featuring tender shredded chicken, black beans, and corn simmered in a savory salsa sauce.
Ingredients
Scale
- 2 lbs boneless skinless chicken breasts
- 16 oz chunky salsa
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen or canned corn
- 2 tbsp taco seasoning
- 3 cloves garlic, minced
- 1 tbsp lime juice
- Fresh cilantro for garnish
Instructions
- Place chicken breasts in the bottom of the slow cooker.
- Season the chicken evenly with taco seasoning and minced garlic.
- Add the drained black beans and corn around the chicken.
- Pour the salsa over the top until the chicken is mostly covered.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Remove the chicken and shred using two forks on a cutting board.
- Return the shredded chicken to the pot and stir in the lime juice.
- Garnish with fresh cilantro and serve.