Description
An easy and flavorful Mexican-style chicken dish made in the crock pot, perfect for busy weeknights or meal prep.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (16 oz) jar salsa
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 cup shredded cheddar cheese (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Place chicken breasts in the bottom of the crock pot.
- Add black beans, corn, and salsa over the chicken.
- Sprinkle cumin, chili powder, garlic powder, and onion powder on top.
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
- Once cooked, shred the chicken with two forks and mix it with the sauce in the pot.
- Top with shredded cheese, if using, and allow it to melt before serving.
- Garnish with fresh cilantro and serve over rice, in tortillas, or with tortilla chips.
Notes
- You can add diced bell peppers or onions for more flavor and texture.
- Leftovers are great for tacos, burritos, or salads.
- Use spicy salsa if you prefer more heat.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 4g
- Sodium: 580mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 75mg
Keywords: Mexican chicken, crock pot, slow cooker, easy dinner, gluten free, meal prep, salsa chicken