Description
This hands-off, nutritious meal is perfect for busy summer evenings when you want to avoid heating up the kitchen. By simmering lean chicken breasts with vibrant salsa, black beans, and corn in a slow cooker, you get a tender and flavor-packed dish with minimal effort. It is a versatile, family-friendly dinner that keeps your home cool and your stress levels low.
Ingredients
1.5 lbs boneless, skinless chicken breasts
16 oz salsa (mild, medium, or hot)
1 cup corn (canned, frozen, or fresh)
15 oz can black beans, rinsed and drained
Instructions
Place the chicken breasts in the bottom of the slow cooker.
Pour the jar of salsa over the chicken to cover it evenly.
Add the drained black beans and corn to the pot.
Cover with the lid and set heat to low.
Cook for 6 to 8 hours until chicken reaches an internal temperature of 165 degrees Fahrenheit.
Shred the chicken directly in the pot using two forks or a hand mixer.
Stir well to combine all ingredients before serving.
Notes
Use chicken thighs for a juicier texture if preferred. Always drain black beans thoroughly to avoid excess liquid. Shred the chicken while it is warm for the best results.
- Prep Time: 5
- Cook Time: 480
- Category: Trending
- Method: Slow Cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 4g
- Sodium: 650mg
- Fat: 4g
- Saturated Fat: 1g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 95mg
