Ingredients
Scale
- 2 lbs. Boneless Skinless Chicken Breasts
- 1.25 oz. taco seasoning
- 15 oz. fire-roasted corn (drained)
- 16 oz. chipotle salsa
- 15 oz. can black beans (drained and rinsed)
- shredded cheese
- avocado
- sour cream
Instructions
- Place the chicken breasts in a slow cooker and sprinkle with taco seasoning.
- Add drained corn and rinsed black beans, then pour the chipotle salsa over to cover everything.
- Cover and cook on LOW for 6–7 hours or HIGH for 4 hours until chicken is tender.
- Shred the chicken with two forks right in the slow cooker and mix everything together.
- Serve in bowls with desired toppings like avocado, cheese, sour cream, and onion, or use in taco shells or over rice.
Notes
Adjust seasoning based on your spice preference.
Serve with your favorite toppings for a customized meal.
For a quicker version, use a pressure cooker.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: Entrees
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 90mg