Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup salsa (any kind — mild, medium, or spicy)
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (frozen, fresh, or canned)
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- Salt and pepper, to taste
- Optional: ½ cup cream cheese or shredded cheddar
- Optional: Chopped fresh cilantro for garnish
- Optional: Lime wedges for serving
Instructions
- Place chicken breasts in the bottom of the crockpot. If using frozen chicken, add an extra hour to the cook time.
- Pour salsa, black beans, and corn over the chicken. Sprinkle cumin, chili powder, garlic powder, salt, and pepper on top. Do not stir.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken shreds easily with a fork.
- Shred chicken with two forks directly in the pot. Stir to combine with sauce and vegetables.
- Optional: Add cream cheese or shredded cheddar, cover for 5 minutes to melt, then stir until creamy.
- Serve in bowls, wraps, or over rice. Garnish with cilantro and a squeeze of lime if desired.
Notes
Swap black beans with pinto or white beans if needed. For a dairy-free creamy version, stir in mashed avocado before serving. Freezes well for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Method: Slow Cooker
- Cuisine: Southwest
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg