Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 packet (1 ounce) taco seasoning
- 1 can (10 ounces) diced tomatoes and green chilies (Rotel)
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) corn, drained
- 1/2 cup chicken broth
- Optional toppings: shredded cheese, sour cream, avocado, cilantro, lime wedges
Instructions
- Place the chicken breasts in the slow cooker, ensuring they are evenly spread at the bottom.
- Sprinkle the taco seasoning over the chicken, then add the diced tomatoes and green chilies, black beans, corn, and chicken broth. Stir slightly to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is fully cooked and tender.
- Once cooked, shred the chicken with two forks and return it to the slow cooker, mixing it into the sauce.
- Serve over rice, in tacos, or burritos, garnished with your favorite toppings.
Notes
- Spice it up by adding a diced jalapeño or cayenne pepper for extra heat.
- For added nutrition, include diced bell peppers, onions, or zucchini.
- For a creamy texture, stir in a block of cream cheese during the last 30 minutes of cooking.
- Prepare ingredients the night before for a quick morning setup.
- Prep Time: 10 minutes
- Cook Time: 3-8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 300 Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 90mg