Slow Cooker Mexican Chicken (Print Version)
Tender slow cooked Mexican chicken with black beans, corn, salsa, and cilantro for a wholesome meal.
# Ingredients You'll Need:
→ Protein
01 -
5-6 boneless, skinless chicken breasts (defrosted if frozen)
→ Spices and Seasonings
02 -
1 ounce (28 g) reduced sodium taco seasoning
→ Vegetables and Legumes
03 -
19-ounce (539 g) canned black beans, rinsed and drained
04 -
12-ounce (340 g) canned corn, rinsed and drained
05 -
1 small onion, chopped
06 -
2 tablespoons fresh cilantro, chopped
→ Condiments
07 -
2 cups (475 ml) salsa, medium heat
→ Optional Garnishes
08 -
Additional fresh cilantro
09 -
Fat-free sour cream
10 -
Fat-free shredded cheddar cheese
# Step-by-Step Instructions:
01 -
Place chicken breasts at the bottom of the slow cooker. Drain and rinse black beans and corn before adding. Add taco seasoning, chopped onion, fresh cilantro, and salsa to the cooker. Stir gently to combine all ingredients.
02 -
Cook on low heat for 5 to 6 hours, or until chicken reaches an internal temperature of 165°F (74°C) and is fully cooked through.
03 -
Serve the chicken mixture over rice, cauliflower rice, or in tacos with optional garnishes such as fat-free shredded cheddar and sour cream. Use a slotted spoon to reduce excess liquid when serving as taco filling.
# Extra Tips & Details:
01 -
If pressed for time, cook chicken breasts whole and shred or chop after cooking. Using a stand mixer can simplify shredding.
02 -
Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.